Sichuan-Style Cabbage and Lotus Root Salad
A sweet-and-sour, crisp and refreshing cold dish made primarily with cabbage stems and sliced lotus root, tossed with Sichuan pepper chili oil.
Ingredients
cabbage stems (washed, cut into thin strips, briefly blanched in boiling water, drained, and cooled)
to taste
lotus root (cut into small slices, briefly boiled, placed on a plate, tossed with fine salt, lightly marinated, and drained)
to taste
red chiles (washed, deseeded, and cut into thin strips)
to taste
scallions (washed and cut into strips)
to taste
fresh ginger (washed and cut into strips)
to taste
Sichuan peppercorns (fried until fragrant, then removed)
to taste
dried chiles (cut into strips)
to taste
cooking oil
30 g
sesame oil
1 tsp
soy sauce
1 tsp
black vinegar
1 tsp
fine salt
2 tsp
white sugar
2 tsp
MSG
2 tsp
Instructions
1
Step 1
Wash the cabbage stems and cut them into thin strips. Briefly blanch them in boiling water, then drain and cool. Cut the lotus root into small slices and blanch briefly. Transfer to a plate, sprinkle with fine salt, toss to combine, lightly marinate, and drain off the salty liquid.
2
Step 2
Wash and deseed the red chiles, then cut them into thin strips. Wash and shred the scallions. Wash the fresh ginger and cut it into thin strips.
3
Step 3
Heat the cooking oil in a wok. Add the Sichuan peppercorns and fry until fragrant, then remove them. Add the shredded red chiles, scallions, ginger, and dried chiles, and stir-fry briefly. Stir in the soy sauce and vinegar until aromatic, then pour the mixture over the cabbage stems and lotus root.
4
Step 4
Add the white sugar, salt, sesame oil, and MSG. Cover the plate with a large bowl, let the salad sit covered for 20 minutes, and toss before serving.
