This flavourful Asian salad has the crunch of Chinese cabbage and the spice of sambal oelek.
500g cooked lean pork
250g Chinese cabbage
1 can (190g) bamboo shoots, drained
100g snow peas
1 small piece fresh ginger
1 tablespoon chopped lemon grass
2 tablespoons vegetable oil
1⁄2 teaspoon sesame oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon brown sugar
salt, to taste
2 tablespoons sesame seeds
2 tablespoons sour cream
1 teaspoon sambal oelek or Chinese chili paste
3 tablespoons finely chopped chives
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Ready in:30min
Cut pork into very thin strips and place in a bowl. Finely shred Chinese cabbage. Cut bamboo shoots into thin strips. Cut snow peas into strips. Add all vegetables to bowl.
Finely chop ginger. Remove hard outer layers from lemon grass and finely chop tender part.
To make vinaigrette, whisk vegetable oil, sesame oil, 2 tablespoons rice vinegar, soy sauce and sugar in a bowl. Add ginger and lemon grass; whisk to combine. Check seasoning, adding salt to taste. Stir vinaigrette into salad.
Toast sesame seeds in a frying pan over medium heat until golden, stirring occasionally. Transfer to a plate; set aside to cool. Combine sour cream and sambal oelek.
Taste salad, adding salt and remaining 1 tablespoon rice vinegar, if necessary. Spoon salad onto serving plates. Top with a little sour cream mixture. Sprinkle with sesame seeds and chives.
to prepare lemon grass
1 Remove outside woody layers from lemon grass and cut off root. 2 Trim woody ends from leaves. Wash lemon grass and pat dry with paper towel. 3 Cut tender leaves crosswise in fine strips or chop finely. Or, grind them to a fine paste.