Pickled ginger and cabbage salad recipe
Australian Gourmet Traveller recipe for pickled ginger and cabbage salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Serving bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
Ingredients
- 70 gm roasted peanuts
- 50 gm dried prawns
- 3 tsp sesame seeds
- ½ Spanish onion, thinly sliced
- 500 gm Chinese cabbage (about ½), thinly sliced, some leaves reserved to serve
- To taste: juice of 2-4 limes
- To taste: fish sauce
- Pickled ginger
- 100 gm young ginger, thinly sliced on a mandolin
- 100 ml rice vinegar
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- Garlic oil
- 60 ml (¼ cup) peanut oil
- 3 garlic cloves, thinly sliced
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