Oriental white cabbage salad

Name: Oriental white cabbage salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 small (about 600 g) white cabbage; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 2-3 TABLESPOONS + 100 ml white wine vinegar; 2 red onions; 250 g Carrots; 6 Stem(s) Coriander; 1 cm fresh ginger root; 75 g liquid honey; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 75 g Raisins; 1 1/2 TABLESPOONS black sesame seed

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 small (about 600 g) white cabbage
1 TEASPOON Sugar
7-10 Tbsp Salt
2-3 TABLESPOONS + 100 ml white wine vinegar
2 red onions
250 g Carrots
6 Stem(s) Coriander
1 cm fresh ginger root
75 g liquid honey
7-10 Tbsp Pepper
3-4 Tbsp Oil
75 g Raisins
1 1/2 TABLESPOONS black sesame seed

Directions

1
Clean, wash and quarter the cabbage and slice it finely from the stalk. Pour into a large bowl. Sprinkle with sugar and 1 teaspoon salt, sprinkle with 2-3 tablespoons of vinegar and knead well with your hands. Leave to stand for about 30 minutes.
2
Onions peel, halve and in fine ripeness cut. Peel and coarsely grate carrots. Wash coriander, shake dry, pluck leaves from the stalks.
3
For the vinaigrette, peel and finely grate the ginger. Mix honey, ginger, 100 ml vinegar, salt and pepper. Emulsify oil. Add carrots, onions, raisins, coriander and sesame seeds to the cabbage. Pour the vinaigrette over it and mix.
4
Leave to soak for about 2 hours. Season again with salt and pepper. Arrange the salad in a bowl.