1Detachment the leaves of 500g of white cabbage by mixing it well with your fingers.
2Detachment the leaves of 500g of white cabbage by mixing it well with your fingers.
3Detachment the leaves of 500g of white cabbage by mixing it well with your fingers.
4Prepare 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.
5Prepare 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.
6Prepare 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.
7Pour the dressing into the salad bowl with the cabbage.
8Pour the dressing into the salad bowl with the cabbage.
9Pour the dressing into the salad bowl with the cabbage.
10Add two tablespoons of sesame seeds, a few turns of ground pepper, and two good pinches of chili powder.
11Add two tablespoons of sesame seeds, a few turns of ground pepper, and two good pinches of chili powder.
12Add two tablespoons of sesame seeds, a few turns of ground pepper, and two good pinches of chili powder.
13Mix the salad well so that all the cabbage pieces are coated with sauce.
14Mix the salad well so that all the cabbage pieces are coated with sauce.
15Mix the salad well so that all the cabbage pieces are coated with sauce.
16Serve directly on plates.
17Serve directly on plates.
18Serve directly on plates.
Ingredients
500 g chou blanc
500 g chou blanc
500 g chou blanc
4 gousses d'ail épluchées
4 gousses d'ail épluchées
4 gousses d'ail épluchées
1 pincée sel
1 pincée sel
1 pincée sel
1 cuillère à café sucre roux
1 cuillère à café sucre roux
1 cuillère à café sucre roux
2 cuillères à soupe huile de sésame toasté
2 cuillères à soupe huile de sésame toasté
2 cuillères à soupe huile de sésame toasté
2 cuillères à soupe vinaigre de riz ou de cidre
2 cuillères à soupe vinaigre de riz ou de cidre
2 cuillères à soupe vinaigre de riz ou de cidre
bouillon de volaille ou de légumes bio
bouillon de volaille ou de légumes bio
bouillon de volaille ou de légumes bio
2 cuillères à soupe graines de sésame
2 cuillères à soupe graines de sésame
2 cuillères à soupe graines de sésame
poivre du moulin
poivre du moulin
poivre du moulin
2 pincées piment en poudre
2 pincées piment en poudre
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.