I love wong bok. This large, white asian cabbage takes longer to grow than most other asian greens, but it's well worth the wait. It's so sweet, crispy and nutty in flavour, my favourite way to eat it is raw. This recipe is inspired by one in the Martha Goes Green new recipe book.
Wong Bok Salad
- 1/4 wong bok
- other crispy and colourful salad vegetables (I used 1 carrot, 2 cucumbers, 4 caspicums and a big handful of snow peas)
- 1 small bunch of coriander
- 2 spring onions
- 1 small bunch of mint
- 1 small bunch of basil
- 1 red chilli
- 1/2 cup roasted peanuts
- 1 tablespoon sesame oil
- 3 tablespoons tamari
- juice and rind of 1 lime (or a lemon if it's all you can get)
- 1 cm knob of ginger
- 1 teaspoon brown sugar
Finely chop the wong bok, salad vegetables, herbs and chilli. Place in a large bowl, add the peanuts and mix it all up.
Make the dressing. Grate the ginger and combine with the lemon/lime rind and juice, sesame oil, tamari and brown sugar. Stir it up to make sure the sugar is dissolved.
Add the dressing just before serving. Enjoy