A whirlwind of aromas composed of Chinese cabbage, a vinaigrette with lemongrass, chilli, mint, pineapple pieces and toasted peanuts. try also this skyr cake with blueberries recipe too.
Appetizer For 4 people
350 g of Chinese cabbage
3 tablespoons of rapeseed oil
3 tablespoons of mayonnaise
2 tablespoons of vinegar
40 g of lemongrass
1 red pepper
3 sprigs of mint
1 pinch of sugar
1 baby pineapple
80 g of salted roasted peanuts
Freind’s kitchen recipes, Burratina on corn cream.
How to proceed
Preparation: approx. 25 minutes
Halve the Chinese cabbage lengthwise and core it. Rinse it underwater, drain it and cut it into strips.
Mix the oil well with the mayonnaise and vinegar. Remove the outer and leathery leaves of the lemongrass, trim it and finely chop the rest. Halve the chilli pepper lengthwise, remove the seeds and chop finely. Cut half the mint leaves into strips and set the rest aside. Mix the lemongrass, the chilli, the mint leaves into strips and the sugar with the dressing, then add salt and pepper. Season the Chinese cabbage with the sauce and let it rest briefly.
Peel the pineapple from top to bottom. Remove the eyes and cut it into thin slices. Coarsely chop the roasted peanuts. Spread the cabbage salad on the plates, add the pineapple and chopped peanuts. Garnish with the reserved mint. You may be interested to read healthy yoghurt cake recipe/ Croque Monsieur.