Wilted Chinese Cabbage Recipe
Summary
Ingredients
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Napa cabbage head | 1 Large | |
| Green onions | 6 | |
| Soup mix package | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Sesame oil | 1 Teaspoon | |
| White wine vinegar | 6 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Cherry tomato halves | ||
| Fresh cilantro (coriander) sprias | ||
Directions
Toast sesame seeds in a small frying pan over medium-high heat, stirring often, until golden (about 2 minutes).
Set aside.
Insert slicing disc.
Shred cabbage.
Transfer to a large salad bowl.
Slice onions and add to cabbage.
Break uncooked noodles into small pieces and stir into cabbage mixture.
In a bowl, stir together sugar, salad oil, sesame oil, vinegar, soy, and pepper.
Pour over cabbage mixture and toss to mix well; then cover and refrigerate until cabbage is wilted and noodles are soft (2 to 4 hours).
Stir well; toss with sesame seeds, then garnish with cherry tomato halves and cilantro.
Set aside.
Insert slicing disc.
Shred cabbage.
Transfer to a large salad bowl.
Slice onions and add to cabbage.
Break uncooked noodles into small pieces and stir into cabbage mixture.
In a bowl, stir together sugar, salad oil, sesame oil, vinegar, soy, and pepper.
Pour over cabbage mixture and toss to mix well; then cover and refrigerate until cabbage is wilted and noodles are soft (2 to 4 hours).
Stir well; toss with sesame seeds, then garnish with cherry tomato halves and cilantro.
Chef
