Serves 1
Directions
- 1Detachment the leaves of 500g of white cabbage by mixing it well with your fingers.
- 2Prepare the dressing by blending 4 peeled garlic cloves, a pinch of salt, one teaspoon of brown sugar, two tablespoons of toasted sesame oil, two tablespoons of rice vinegar (or apple cider vinegar), and organic chicken or vegetable broth until a smooth paste is obtained.
- 3Pour the dressing into the salad bowl with the cabbage.
- 4Add two tablespoons of sesame seeds, a few turns of ground pepper, and two good pinches of chili powder.
- 5Mix the salad well so that all the cabbage pieces are coated with sauce.
- 6Serve directly on plates.
Ingredients
- 500 g chou blanc
- 4 gousses d'ail épluchées
- 1 pincée sel
- 1 cuillère à café sucre roux
- 2 cuillères à soupe huile de sésame toasté
- 2 cuillères à soupe vinaigre de riz ou de cidre
- bouillon de volaille ou de légumes bio
- 2 cuillères à soupe graines de sésame
- poivre du moulin
- 2 pincées piment en poudre
Equipment
blendersaladierassiettes
Tips
- Mix the dressing until smooth.
- The bouillon cube adds an umami flavor.
- A viewer suggests using miso instead of vegetable bouillon for a better taste.
- A viewer recommends reducing the amount of garlic as two large cloves were too strong.
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