Asian red cabbage salad

Name: Asian red cabbage salad
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 600 g Red cabbage; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Carrots; 50 g Lamb's lettuce; 4-6 Stem/s Coriander; 1 red chilli pepper; 1 Garlic clove; 1,5 Limes; 2 TABLESPOONS Fish sauce (Asian shop); 2 TABLESPOONS light soy sauce; 3-4 Tbsp Sesame Oil; 75 g Cashew nuts; 2 Beef rump steaks (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

"The red cabbage's consistency, tastes delicious at any time" - red cabbage is available all year round, but now we are particularly pleased with its beautiful colour. Green leaves are contributed by lamb's lettuce

COOK TIME
50 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

600 g Red cabbage
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Carrots
50 g Lamb's lettuce
4-6 Stem/s Coriander
1 red chilli pepper
1 Garlic clove
1,5 Limes
2 TABLESPOONS Fish sauce (Asian shop)
2 TABLESPOONS light soy sauce
3-4 Tbsp Sesame Oil
75 g Cashew nuts
2 Beef rump steaks (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
For the salad, clean and wash the cabbage and cut into slices. Then cut into fine strips from the stalk. Mix with vinegar and 1⁄4 TL salt and knead vigorously with your hands. Peel and wash the carrots and cut into long slices with a peeler. Clean, wash and drain lamb's lettuce. Wash coriander, shake dry and pluck off leaves.
2
For the salad dressing, clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Peel garlic and chop finely. Mix juice of 1 lime, fish and soy sauce, chili, garlic and 1⁄2 tsp. sugar. Fold in sesame oil. Mix prepared salad ingredients, except lamb's lettuce, with the sauce and let it stand for about 30 minutes.
3
Coarsely chop the cashew nuts, roast them in a pan without fat until golden brown and take them out. Dab meat dry. Heat the oil in the pan. Brown the meat in it over a high heat for about 1 minute, then fry on medium heat for 3-4 minutes on each side. Season lime with salt, pepper and juice from 1⁄2, take it out and let it rest for a short time wrapped in foil. Then cut into slices. Mix lamb's lettuce and red cabbage salad, season again with salt. Serve with meat, sprinkle with cashew nuts.
4
Tip: Adding sour cream (e.g. vinegar or apples) makes red cabbage shine a little brighter.