Crunchy Chinese-leaf salad

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥬450 g Chinese leaf cabbage
• 🥣2 fresh chillies, or less to taste
• 🥬100 g red onion
• 🥣A small bunch coriander
• 🥜30 g roasted unsalted peanuts
• 🥜1 tsp toasted sesame seeds
• 🥣Dressing: 1 tbsp light soy sauce
• 🍚Dressing: 1 tbsp black rice vinegar
• 🥣Dressing: 1 tbsp lime juice
• 🍯Dressing: 1 tbsp sugar or honey
• 🥜Dressing: 1 tbsp sesame oil
• 🥣Dressing: 1 tsp minced garlic

Let’s make it

1. Get the crunch ready

   Wash and dry the cabbage well. Slice across the leaves into fine ribbons. Thinly slice the onion and deseeded chillies, then roughly chop the coriander. Use less chilli if you prefer.

2. Mix the dressing

   Stir all the dressing ingredients in a small bowl until the sugar dissolves. Taste a drop: it should be sharp, savoury and a little sweet.

3. Toss at the last moment

   Put the vegetables in a roomy bowl. Add peanuts, sesame and dressing, then toss thoroughly. Serve immediately, while the cabbage still has its snap. That is the whole trick: good slicing and good timing.