Pao Choi – Cole Slaw White Cabbage Salad

Preparations: Boil vinegar, add sugar and wait until it dissolves in the vinegar. Cool. Add de-stemmed, seeded and finely chopped chili pepper. Prepare all vegetables ready for cooking. Cut into 1 mm narrow and 1 cm wide slices. Sprinkle with salt and pull for about 5 minutes. Rinse with cold water and drain well. Put everything in well-sealed plastic bowl form and pour vinegar mixture. Steep for 2 days.

Dressing: Heat sesame seeds in dry skillet gently and toast very gently. Arrange leaf lettuce, slightly drained, prettily in plates and sprinkle with sesame seeds.

Why raw cabbage needs to be marinated.

Sulfur and Mustard. For sauerkraut and coleslaw, white cabbage, the Swiss ‘kabis’, is the right choice. Like green or savoy cabbage, it comes from the widely branched cabbage family. This, in turn, is part of the mustard family, which also includes arugula. All of these plants are characterized by a high sulfur content, which is particularly noticeable during cooking due to a strong aroma. This is another reason why each type of cabbage should be cooked as fresh as possible.

White cabbage. White cabbage has a high proportion of indigestible woody cell parts. Therefore, it must be cooked before eating.

Raw cabbage for cole slaw, as a substitute for cooking, is marinated for a long time in salty vinegar. During this process, most of the woody cell parts break open. Thus, they can be eaten by our stomachs without g

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