Chinese Cabbage Salad
½ Chinese cabbage cut in very this slices
100g small shiitake mushrooms (if using larger ones remove the stalk and slice the cap thinly)
175 pea pods cut very thinly
1tbsp light oil.
2 small cucumbers (I did not have them) from the Turkish or Moroccan shop.
Fry the shiitake in the oil, for a few minutes, add the pea pods and toss over the heat..
Slice the radishes thinly and cut the cucumbers into matchsticks.
Mix all salad ingredient together.
2 tbsp sesame oil
4 tbsp rice vinegar or Mirin
1 tsp fresh chopped thyme
1 tsp coriander seeds, roasted and ground
1 tsp sea salt
1 tsp sumac (optional) but tasty
1 tsp roasted white sesame seeds
Mix all the herbs together
Mix half of the herb mixture with the sesame oil and vinegar
Toss through the salad.
Divide the salad over the plates or bowls and sprinkle the rest of the herbs around the edge
I served this with delicious Sushi which I had made in a work shop whilst visiting Sushi Ran, a family run producer of Sushi in Leimuiden, which I visited with a group of culinary professionals yesterday. Sushi Ran produce 23 million Sushi per year, supplying most of the well known supermarkets in Holland with the own special assortment and packaging.
The ingredients are of top and quality and to my surprise most of the work is done by hand. The flavors where perfect. Remember Sushi should be eaten at room temperature not direct from the fridge, and preferably within 2 to 3 days of making, that is when you buy it ready made.
if you make it yourself I would recommend eating it the same day.
PCN at work, not a very flattering photo, but fun and very interesting
Jose van Mill and I