CookEat Recipe
Cabbage and Pak Choi Salad
Cooked, chilled bean sprouts join cabbage, pak choi, rocket and spring onion in a ginger vinaigrette. Lemon wedges are served alongside.
Method
Steps
Step 1
Rinse bean sprouts and boil in 1000 ml water for about 4–5 minutes until steaming hot throughout. Drain and spread in a shallow container; refrigerate promptly to 4°C or below, about 30 minutes.
Step 2
Wash and dry cabbage, pak choi, rocket and spring onion. Finely shred the greens, slice spring onion, peel and grate ginger and cut washed lemon into wedges. Whisk all olive oil and vinegar with ginger.
Step 3
Reserve a spoonful of cooled sprouts. Toss remaining sprouts, greens and spring onion with dressing. Top with reserved sprouts and serve six side portions with lemon wedges.
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