CookEat Recipe
Carrot and Pak Choi Salad
Carrot, pak choi and cabbage are combined with radish and parsley. Cilantro and chilli are included during assembly, with dressing spooned around the serving plate.
Method
Steps
Step 1
Wash and dry carrot, pak choi, cabbage, radishes, cilantro and parsley. Grate carrot, finely shred pak choi and cabbage, thinly slice radishes and chop both herbs.
Step 2
Whisk all olive oil and red wine vinegar with ground chilli and the chopped herbs. Reserve one quarter of this dressing.
Step 3
Toss the prepared vegetables with the remaining three quarters of the dressing. Arrange four side portions and spoon the reserved dressing around the plate. Serve promptly.
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