Wombok (chinese cabbage) and gai lan (chinese broccoli) don’t necessarily require cooking, so they’re perfect for adding to salads.
Serves 4–6
¼ wombok (chinese
cabbage), finely shredded
1 bunch gai lan (chinese
broccoli), finely shredded
1 carrot, peeled, grated
1 red capsicum, deseeded,
finely diced
1 cup sprouts, trimmed
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
salt and white pepper, to season
fried shallots (or toasted
sesame seeds), to serve
Combine wombok, gai lan, carrot, capsicum and sprouts in a large bowl. To make dressing, combine vegetable oil, soy sauce and sesame oil in a jug and season with salt and pepper. Add dressing to salad and toss. Sprinkle salad with fried shallots (or toasted sesame seeds) and serve.