We prepare the vinaigrette in a deep and wide container that is not metallic (so that the vinegars do not react). Pour in the oils, vinegars, soy sauce, sesame seeds and season to taste. We beat well with some metal rods until emulsified.
We remove the outer green leaves of the cabbage to keep only the central ones that are more tender. Cut into thin julienne strips, wash and dry well. We peel the carrots and grate them or cut them in julienne with a knife. We add both vegetables to the vinaigrette along with the corn and the bean sprouts and corn. We stir well so that all the vegetables soak up the vinaigrette. We let it rest before serving.
CAULIFLOWER FILLETS with chimichurri sauce
With what to accompany the Chinese cabbage salad
The chinese cabbage salad It can be eaten on its own, although it is not a filling dish, but it is perfect to degrease the body from time to time. However, it can also be served as a garnish for fish and meat or some oriental style preparation such as these Chinese vegetable and meat rolls.
Directly to the Palate | Italian burrata salad, Monterosa tomato and sprouts with black olive salt. Quick and easy recipe
Directly to the Palate | French bean and potato salad. Prescription