Recipes / Asian cabbage salad
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We LOVE Chinese cabbage but the problem is that there’s often loads of leftovers since it’s so large. You can use it to make this delicious recipe. Got more cabbage left? Just double all the amounts. The other ingredients are mostly things you already have in your cup boards.
Ingredients (2 people):
- ¼ cabbage
- 300 gr chickpeas (usually one can)
- 1 onion
- 1 clove of garlic
- 100 ml coconut milk (not water!)
- 4 tbs soy sauce
- ½ teaspoon chili powder
- 50 gr sesame seeds
- 3tbs lemon juice
- 50 gr cashew nuts
- 50 gr shredded coconut
- Handful fresh coriander
- 2tbs coconut oil
Procedure:
- Heat some coconut oil in a wok pan.
- Cut the onion and garlic into small pieces. Put in the pan.
- While that’s baking for 3 minutes, chop the cabbage as small as you can eat it without cutting it later on. I love eating everything with a spoon, that’s why – you should try it.
- Add the cabbage, coconut milk, soy sauce and chili powder. Stirr with the onion and garlic and allow to bake for 3 minutes.
- Add the chickpeas and sesame seeds and put the lid on the pan. Let simmer for 5 minutes, while stirring once.
- Meanwhile, chop the cashew nuts.
- Serve your stir-fry creation in (big) bowls. Finish off with the coriander, lemon juice, cashew nuts and shredded coconut. If you want to save half of it for lunch, keep the finish off-products separated in cling foil.
