Chinese cabbage salad with sour cream dressing

Name: Chinese cabbage salad with sour cream dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Chinese cabbage (about 500 g); 1 red pepper; 175 g Spring onions; 100 g pickled baby corn (glass); 6 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 3 TABLESPOONS Oil; 2–3 Limes; 300 g clotted cream; 50 g liquid honey; 1 Beet Cress

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Chinese cabbage (about 500 g)
1 red pepper
175 g Spring onions
100 g pickled baby corn (glass)
6 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
3 TABLESPOONS Oil
2–3 Limes
300 g clotted cream
50 g liquid honey
1 Beet Cress

Directions

1
Clean, wash and cut the Chinese cabbage into strips. Peppers clean, wash and cut into cubes. Leek onions clean, wash and cut into rings. Cut corn into pieces. Mix cabbage, paprika, spring onions and corn.
2
Mix vinegar, salt, pepper and sugar. Fold in the oil. Mix with the salad. Halve limes and squeeze juice. Mix sour cream, lime juice and honey, season with salt and pepper.
3
Serve the salad. Cut the cress from the bed and spread it over the salad. Spread dip on top and sprinkle with pepper. Add the rest of the dip.