Asian Salad
Ingredients
40 oz. green cabbage
7.5 oz. butter
2 lbs ground beef
1.5 teaspoon salt
1.5 teaspoon onion powder
1/2 teaspoon ground black pepper
1.5 tablespoon white wine vinegar
3 garlic clove
¾ scallion, in slices
1.5 teaspoon chili flakes
1.5 tablespoon fresh ginger, finely chopped or grated
1.5 tablespoon sesame oil
Wasabi mayonnaise
24 tablespoons mayonnaise
3/4 tablespoon wasabi paste
Shred the cabbage finely using a sharp knife or a food processor.
Fry the cabbage in 2–3 ounces (60–90 g) butter in a large frying or wok
pan on medium-high heat, but don't let the cabbage turn brown. It takes a while
for the cabbage to soften.
Add spices and vinegar. Stir and fry for a couple of minutes more. Put
the cabbage in a bowl.
Melt the rest of the butter in the same frying pan. Add garlic, chili
flakes and ginger and sauté for a few minutes.
Add ground meat and brown until the meat is thoroughly cooked and most
of the juices have evaporated. Lower the heat a little.
Add scallions and cabbage to the meat. Stir until everything is hot. Add
salt and pepper to taste, and top with the sesame oil before serving.
Mix together the wasabi mayonnaise by starting with a small amount of
wasabi and adding more until the flavor is just right. Serve the stir-fry warm
with a dollop of wasabi mayonnaise on top.
