These days I saw a cabbage salad on the Cozinha é Poesia Blog that inspired me. I made a salad that I’ve known for a long time. Refreshing, with an oriental touch and a very striking flavor!
I know that the sour cream crowd (my mother says “sour cream generation” referring to young people who don’t like vegetables) will turn up their noses, but you have to be open to new experiences… let’s go:Thinly slice a cabbage (I used half).
For the sauce: 1 tablespoon of chopped ginger (I used pickled ginger), 1 part soy sauce, 1 part water, 1 part vinegar, 1 dessert spoon of sugar (I used sweetener), salt, white pepper and monosodium glutamate (the seasonings you add as you please).
For the sauce: 1 tablespoon of chopped ginger (I used pickled ginger), 1 part soy sauce, 1 part water, 1 part vinegar, 1 dessert spoon of sugar (I used sweetener), salt, white pepper and monosodium glutamate (the seasonings you add as you please).
Pour the sauce over the sliced cabbage and refrigerate in a covered container for at least 4 hours (overnight is better).
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