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🍽️ Crispy Carrot and Napa Cabbage Salad

285 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• peanut oil (for frying)
• 600 g carrots
• 1 napa cabbage (approx. 800 g)
• salt
• 4 tbsp rice vinegar
• 4 tbsp light sesame oil
• 1 pinch chili flakes
• palm sugar
• green pepper (ground)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the root ends and the green tips.
3. 3. Cut the onions into very thin strips that are about 8 to 10 centimeters long.
4. 4. Heat peanut oil in a pan or wok.
5. 5. Fry the onion portions in the hot oil.
6. 6. Fry them until they are golden brown and crispy.
7. 7. Place the fried onions on kitchen paper.
8. 8. Let the excess oil drain off.
9. 9. Take two tablespoons of the frying oil from the pan and set it aside.
10. 10. Peel the carrots.
11. 11. Cut the carrots into fine sticks or strips.
12. 12. Wash the Napa cabbage thoroughly.
13. 13. Remove the hard bottom stems.
14. 14. Cut the Napa cabbage leaves into fine strips.
15. 15. Add the cut carrots to the wok with the hot oil.
16. 16. Fry the carrots while stirring constantly for about two minutes.
17. 17. Add the cut Napa cabbage to the carrots.
18. 18. Season the vegetables with salt.
19. 19. Fry everything together for another three to four minutes.
20. 20. Distribute the hot vegetables onto small plates or bowls.
21. 21. Mix vinegar, sesame oil, chili, salt, and palm sugar in a small bowl.
22. 22. Drizzle the dressing mixture over the vegetables.
23. 23. Let the salad cool down to room temperature.
24. 24. Season the cooled salad with green pepper.
25. 25. Garnish the dish with the crispy spring onions.

Nutrition per serving

• kcal: 285
• Protein: 3 g · Fett/Fat: 23 g · Carbs: 18 g