Wednesday, 12 April 2017

Chinese Cabbage, Shitake & Tofu Salad

This recipe comes from Karen Martini's cookbook "Salads & Vegetables". The salad was really good but it was time consuming, the ingredients are a bit pricey and it's really only good same day so a perfect salad to impress guests but not a staple ;)


Chinese Cabbage, Shitake & Tofu Salad

Ingredients

100 ml virgin olive oil
60 ml light tamaro soy sauce
10 cm ginger, peeled and finely julienned (I grated mine)
2 teaspoons vegan sugar
½ teaspoon white pepper
1 clove garlic, finely grated
½ teaspoon sesame oil
½ lime, juiced
salt flakes
15 fresh shiitake mushrooms, cut in quarters
1 green chilli, finely sliced
½ napa/Chinese cabbage, leaves trimmed
15 cm piece daikon, sliced into ribbons
100 grams pressed (dry, firm) tofu, diced (I fried mine up a bit to give them texture)
1 bunch Thai basil, picked
6 sprigs dill, picked
6 sprigs mint, picked
2 tablespoons sesame seeds


Method

Make the dressing by combining the oil, soy, ginger, sugar, pepper, garlic, sesame oil, lime juice and a little salt.
Then add the mushrooms and the chilli to the dressing, toss to coat and let sit for 5 minutes or so.
Remove around half of the wombok leaves and lay on your serving platter. Shred the remaining cabbage and add to the mushroom mixture along with the daikon, tofu and half the herbs.
Toss through to coat well.
Pile the salad onto the whole wombok leaves, top with the remaining herbs, sprinkle the sesame seeds over the top and serve straightaway – it is much better fresh and crunchy.

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