Carrot Cabbage Salad

Ingredients

• 2 Spring Onions
• peanut oil (for frying)
• 600 g Carrots
• 1 Chinese cabbage (≈800 g)
• Salt
• 4 tbsp Rice vinegar
• 4 tbsp light sesame oil
• a pinch chili flakes
• palm sugar
• green pepper (ground)

Instructions

1. 1.

   Wash, trim, and cut the spring onions into 8‑10 cm long, very thin strips. Fry in hot peanut oil until golden brown, drain on paper towels, and reserve 2 tbsp of the oil for cooking.

2. 2.

   Peel and segment the carrots. Wash, trim, remove tough leaf tips from the cabbage, and slice leaves into fine strips. Stir‑fry carrots in a wok with hot oil for about 2 minutes. Add cabbage, salt, and cook together another 3–4 minutes. Distribute onto bowls. Whisk vinegar, sesame oil, chili, salt, and palm sugar; taste and adjust. Drizzle over the vegetables and let cool to lukewarm.

3. 3.

   Before serving season with green pepper and garnish with spring onions.