Chinese cabbage and carrot salad

Name: Chinese cabbage and carrot salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Head Chinese cabbage approx (450 g); 75 g Radish sprouts; 400 g Carrots; 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Honey; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g clotted cream; 2 TEASPOONS grated horseradish; 50 ml Milk; 1 TABLESPOON Lemon juice; 1/2 Beet Cress; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Head Chinese cabbage approx (450 g)
75 g Radish sprouts
400 g Carrots
1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Honey
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g clotted cream
2 TEASPOONS grated horseradish
50 ml Milk
1 TABLESPOON Lemon juice
1/2 Beet Cress
7-10 Tbsp Parsley

Directions

1
Clean the Chinese cabbage, cut into strips, wash and drain well. Sprouts also wash and drain. Clean, wash and slice the carrots lengthwise, then cut them into rhombs. Peel and finely chop the onion. Heat the oil in a pan and fry the onions in it until transparent. Add carrots, honey and vinegar, season with salt and pepper and simmer for three to four minutes.
2
Mix warm carrots with Chinese cabbage and sprouts and let cool off. In the meantime, stir sour cream and horseradish with milk until smooth for the sauce. Season to taste with salt and lemon juice. Cut the cress from the bed and stir it in, except for a little bit for sprinkling. Arrange the salad in a bowl and pour the sauce over it. Sprinkle with remaining cress and serve garnished with parsley