Sweet and Sour Carrot Salad
Replenish Yin and Fight Dry Throats with Sweet and Sour Carrot Salad
This layered vegetable salad looks great, with a refreshing sweet-sour taste. It can help fight greasiness, aid the appetite, replenish yin, aid expectoration, and moisten a dry throat. It is particularly suitable for those suffering from coughs and colds.
Cantonese Kitchen Tips
The bok choy should be washed before being chopped, and not the other way round, otherwise it will lose its nutrients. The stem can be cut out depending on how crunchy you want your salad to be.
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Ingredients
- 10.5 ounces (300 grams) bok choy
- 3.5 ounces (100 grams) carrot
- 1 Chinese white pear
Seasonings
- salt to taste
- sugar to taste
- rice vinegar to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash the bok choy and cut into shreds. Mix together with salt and leave to marinate.
- Skin the pear, cut out the core, and cut into shreds.
- Wash the carrot and cut into strips.
- Squeeze excess water from the bok choy and place on a plate. Add the shredded carrot and pear.
- Heat a pot, add salt, rice vinegar, and water, and warm through. Pour it out into a container, leave to cool, then pour over the shredded vegetables and mix together.