| Cook Time | 20 minutes |
| Servings |
Ingredients
Salad
- 30 gram Almonds (petals)
- Parsley (to taste)
- 400 gram Chinese cabbage
- 100 gram Peas
- 100 gram Radish
- Green Onion (to taste)
Dressing
- 1 teaspoon Sugar
- 1 tablespoon Vinegar
- 1.5 tablespoons Soy sauce
- 1 clove Garlic
- 1/3 teaspoons Vegetable oil (or sesame oil)
- Ginger (ground) (to taste)
- 1 pinch Cayenne pepper (to taste)
- 1 teaspoon Mayonnaise
Ingredients
Salad
Dressing
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Instructions
- Fry the almond petals until golden brown for 5-10 minutes at 180 degrees.
- In a saucepan, bring the water to a boil and put the sugar peas in it for 1-2 minutes.
- Lower the hot peas into a pre-prepared container with cold water and ice - so that it does not lose its rich bright color.
- Randomly chop other vegetables: Peking cabbage, radishes, green onions and parsley.
- Prepare the dressing: in a separate bowl, mix all the ingredients for the dressing, except mayonnaise (finely chop the garlic or squeeze it through a garlic press). Add mayonnaise, stir.
- Season the cooked vegetables, add the peas and almond petals.
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