Chinese cabbage salad with mint
4 servings
30 minutes
Peking cabbage salad with mint is a light and refreshing dish from Greek cuisine that combines the crunchy texture of cabbage, the sweet note of carrots, and the aromatic freshness of mint. Greek chefs value simplicity and harmony of flavors, and this salad is a vivid example of that philosophy. The dressing made from rice vinegar, sesame oil, and soy sauce adds zest and a slight tanginess to the dish, creating a perfect balance. It pairs well as a side dish with meat or fish dishes and also serves as a light standalone dinner on warm summer days. Thanks to the mint, the salad gains special freshness, making it an ideal choice for those who want to enjoy simple yet exquisite flavors of Mediterranean cuisine.
1
Finely chop the cabbage to get about 8 cups. Peel the carrot and cut it into thin strips or grate it on a coarse grater.
- Napa cabbage (pak choi type): 1 piece
- Carrot: 3 pieces
2
In a large bowl, mix the cabbage and carrot.
- Napa cabbage (pak choi type): 1 piece
- Carrot: 3 pieces
3
In a small bowl, mix sugar, vinegar, sesame oil, and soy sauce. Drizzle the dressing over the salad and mix well.
- Sugar: 1 tablespoon
- Rice vinegar: 0.3 glass
- Sesame oil: 1.5 teaspoon
- Soy sauce: 2 tablespoons
4
Add mint and stir again.
- Chopped mint leaves: 35 g
