Nov 15, 2008
Sichuan Cabbage Salad
- 1/2 head green cabbage, thinly sliced
- 1 tsp salt
- 1 tbsp sesame oil
- 4 chili de arbol, minced
- 3 scallions, minced
- 1/2 tsp dry ginger
- 1/4 cup water
- 1 tbsp sugar
- 2 tbsp rice vinegar
- Mix the cabbage with salt and let stand 3 hours.
- Drain by squeezing the cabbage and dry well.
- Place in a large bowl.
- In a skillet heat the sesame oil.
- Saute the chili, scallions, and ginger, for 1 minute.
- Add the water and sugar and stir well.
- Add the rice vinegar. Bring just to a boil. Remove from the heat.
- Pour over the cabbage. Chill 3 hours.
a nice refreshing side. quite spicy