Chinese cabbage, shiitake and tofu salad

Name: Chinese cabbage, shiitake and tofu salad
Cook time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 100ml virgin olive oil; 60ml light soy sauce; 10cm ginger, peeled and finely julienned; 2 tsp castor sugar; 1/2 tsp white pepper; 1 clove garlic, finely grated on a Microplane; 1/2 tsp sesame oil; 1/2 lime, juiced; Salt flakes; 15 fresh shiitake mushrooms, cut in quarters; 1 green chilli, finely sliced; 1/2 wombok (Chinese) cabbage, leaves trimmed; 15cm piece daikon (white radish), sliced into ribbons (use a vegetable peeler ); 200g pressed (dry, firm) tofu, sliced; 1 bunch Thai basil, picked; 6 sprigs dill, picked; 6 sprigs mint, picked; 2 tbsp sesame seeds

Karen Martini

February 20, 2017

Chinese cabbage, shiitake and tofu salad.Marina Oliphant

easyTime:< 30 minsServes:6

This salad is full of bright and fresh flavours but also has plenty of depth and warmth.

Ingredients

100ml virgin olive oil
60ml light soy sauce
10cm ginger, peeled and finely julienned
2 tsp castor sugar
1/2 tsp white pepper
1 clove garlic, finely grated on a Microplane
1/2 tsp sesame oil
1/2 lime, juiced
Salt flakes
15 fresh shiitake mushrooms, cut in quarters
1 green chilli, finely sliced
1/2 wombok (Chinese) cabbage, leaves trimmed
15cm piece daikon (white radish), sliced into ribbons (use a vegetable peeler )
200g pressed (dry, firm) tofu, sliced
1 bunch Thai basil, picked
6 sprigs dill, picked
6 sprigs mint, picked
2 tbsp sesame seeds

Method

Step 1
Combine the oil, soy, ginger, sugar, pepper, garlic, sesame oil, lime juice and a little salt, then add the mushrooms and chilli and let sit for five minutes.
Step 2
Reserve half the wombok leaves for display, then shred the other half. Place the whole leaves on a platter.
Step 3
Stir the shredded cabbage, daikon, tofu and half the herbs through the mushroom mixture.
Step 4
Pile the salad onto the whole wombok leaves. Top with the remaining herbs, sprinkle the sesame seeds over the top and serve straightaway — it is much better fresh and crunchy.