Salade de chou japonaise


  • Little white cabbage 1
  • rice vinegar 30 cl
  • brown sugar 3 tablespoons
  • sunflower oil 3 tablespoons
  • nuoc mam sauce 2 tablespoons
  • soy sauce 1 tbsp
  • salt 1 tbsp
  • toasted sesame seeds 1 teaspoon
Cut the cabbage into very thin strips.
Place the cabbage in a large salad bowl and cover with cold water.
Add the salt, mix and let sit for 20 minutes.
Put the vinegar, sugar and a pinch of salt in a bowl.
Mix vigorously with a fork to prepare a marinade.
Drain the cabbage, dry it and put it in another salad bowl.
Pour the marinade over the cabbage, mix well and leave to marinate for 1 to 4 hours.
Drain the cabbage by pressing it very hard between your hands and put it in 4 bowls.
Prepare a vinaigrette by mixing the nuoc mam, soy sauce and oil.
Drizzle the vinaigrette over the cabbage and sprinkle with sesame seeds. You can enjoy your Japanese coleslaw.

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