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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from the Sydney Herald, this is a great tangy salad that serves well as a main, topped with grilled tofu or shrimp. Ingredients:
1 small napa cabbage, slices crosswise into 1 pieces |
1 medium daikon radish, peeled and sliced into thin half-moons |
1/2 tbsp of salt |
1/2 tsp of roasted sichuan peppercorns |
1/3 cup of apple cider vinegar |
1 tsp roasted sesame oil |
1/2 cup chopped coriander |
Directions:
1. Wash and dry cabbage well and place in a large bowl. Add daikon to cabbage and toss mixture with salt and Sichuan peppercorns.
2. Refrigerate, covered, for 4-6 hours, tossing every 30 minutes.
3. Drain thoroughly, pressing out the liquid, and toss with vinegar, sesame oil and coriander.
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