Chinese cabbage salad

Name: Chinese cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Mung bean sprouts; 250 g Celery; 7-10 Tbsp Salt; 50 g Cashew nuts; 1/2 (600 g) Pineapple; 1 (approx. 750 g) Chinese cabbage; 1 red chilli pepper; 125 g Chinese sauce (sweet-sour); 75 ml White wine vinegar; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 4 TABLESPOONS Olive oil; 8 discs (10 g each) smoked streaky bacon; 7-10 Tbsp thin slices of pineapple and coriander green

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Mung bean sprouts
250 g Celery
7-10 Tbsp Salt
50 g Cashew nuts
1/2 (600 g) Pineapple
1 (approx. 750 g) Chinese cabbage
1 red chilli pepper
125 g Chinese sauce (sweet-sour)
75 ml White wine vinegar
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
4 TABLESPOONS Olive oil
8 discs (10 g each) smoked streaky bacon
7-10 Tbsp thin slices of pineapple and coriander green

Directions

1
Wash the sprouts and let them drain on a sieve. Clean and wash the celery and cut into fine pieces. Cook the celery and sprouts in boiling salted water for about 2 minutes, pour onto a sieve and drain well. Roast the cashew nuts in a pan without fat, remove. Peel the pineapple, cut out the stalk.
2
Cut the pineapple into small pieces. Clean, wash and cut cabbage into strips. Clean, wash and cut the chilli pepper into rings. Mix chinese sauce, vinegar, salt, pepper and sugar. Whip oil into it. Leave bacon in a pan without fat until crispy. Mix Chinese cabbage, pineapple, sprouts, celery and cashew nuts. Pour sauce over it. Arrange the salad on a plate.
3
Whip oil into it. Leave bacon in a pan without fat until crispy. Mix Chinese cabbage, pineapple, sprouts, celery and cashew nuts. Pour sauce over it. Arrange the salad on a plate. Add bacon and serve garnished with pineapple and coriander as desired