Chinese Cabbage and Apple Salad
My Chinese Cabbage and Apple Salad is a refreshing salad. The slightly sour and sweet apple goes so well with the crunchy Chinese cabbage. The wasabi-flavoured, light dressing makes this salad so unique.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g / 0.7lb Chinese cabbage ((note 1))
- 1 small apple ((note 2))
- 3 tbsp rice wine vinegar
- 2 tbsp vegetable oil
- ½ tbsp sugar
- 1 tsp wasabi paste ((note 3))
- Small green salad leaves ((note 4))
Instructions
- 1
If the stalk (white part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.
- 2
Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.
- 3
While wilting the cabbage, add all the Wasabi SaladDressing ingredients to a jar (note 5), put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.
- 4
Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.
- 5
Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.
- 6
Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.
- 7
Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.
- 8
Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.