The first time I ever came to Vietnam, incidentally also the first time I ever left Australia, I followed all the rules for eating in the developing world. You know, If you can’t boil it, fry it or peel it, don’t eat it, otherwise known as the first commandment of travel. I’m haunted by images of PMum shovelling Vietnam Airlines salad in, as it would be the last fresh vegetables she could eat for a month.
Living in a developing country, however, is a slightly different kettle of fish. Imagine being deprived of fresh vegetables, salads, iced coffee and all the rest of that forbidden delicious. Thankfully when you can cook for yourself the sphere of acceptable expands to pretty much what we are used to at home. Regardless, salad is still a luxury not price-wise, but in terms of effort. All that careful washing is hard work, definitely not a pursuit for the lazy.
The weather here in Hanoi has been doing cartwheels, freezing when I bought this impossibly fresh (and incredibly cheap) chinese cabbage, sweltering when I came to cook it. The warming, spicy Chinese style preparation I had planned wasn’t going to happen, too much sweating over a hot stove. Luckily a quick search uncovered a recipe perfect for such unpredictable weather patterns, Karen Martini’s Cabbage, pea, mint, chilli and parmesan salad. Adapted to ingredients within reach, name shortened thusly, this salad turned out to be crisp, sharp and dotted with points of interest. A spicy bite here, a popping green pea there all bound together with a tart dressing, worth the effort.
Cabbage Salad
Adapted from Karen Martini’s Cabbage, pea, mint, chilli and parmesan salad from Gourmet Traveller magazine.
100 grams peas, podded (about 250gm unpodded)
500 grams Chinese cabbage, shredded finely
1 long red chilli, seeds removed, finely chopped
1 red capsicum, julienne
80 grams parmesan, finely shaved (use a sharp knife, or a peeler to get fine slivers of cheese)
1 handful basil leaves, finely shredded
100 ml extra virgin olive oil
50 ml lemon juice
For dressing: Whisk olive oil and lemon juice together, season.
Blanch peas in boiling salted water until bright green (1-2 minutes), drain and refresh, drain again and reserve.
Mix cabbage, peas, capsicum, basil, chilli and half the cheese with the dressing. Mix gently (use your hands!) for a few minutes until the cabbage starts to wilt. Adjust seasoning then serve topped with remaining parmesan.
7 Comments
This is very serendipitous! I have been a bit obsessed with cabbage this week and bought a cabbage head with no idea about what I would do with it! Will try this. Thank you
Leave it to you to make cabbage bright and exciting.. this is a great recipe!
deana@lostpastrememb´s last blog ..Apple Mousse from Ullapool, Scotland
This is a great looking salad. I might just have to give it a go in my new attempt to eat salads more regularly.
Mark @ Cafe Campana´s last blog ..Salad Trading Scheme – Fattoush
So I take it that now you do eat local salads and street food in developing countries?
You wrote about trying Som Tam in January. Have you gotten sick and built up immunity, or are the warnings all a bit of a myth?
I am always amazed at the range of street food on http://www.eatingasia.typepad.com/ and wonder if I would be so adventurous.
Renee C: Serendipitous indeed! Enjoy. I hope it works out.
deana@lostpastrememb: Thank you!
Mark @ Cafe Campana: When the salad is as packed full of flavours and textures as this one, eating more salads becomes easy.
Simon L I definitely eat street food in developing countries, always have, even on that first visit. I do now eat some of those forbidden items, lettuce, herbs, ice and fruit that can’t be peeled. I have never actually gotten sick from eating on the street, and I think it might be because I don’t eat from places that are empty, look like the food has been sitting around for hours and other common sense points. I do, however, have a pretty cast iron stomach which is lucky given the amount I eat on the street.
I think that once you have an idea about how delicious and satisfying some food could be then being adventurous comes easy. I only wish I had a smidgeon of knowledge that Robyn from Eating Asia has!
At first I thought that this salad must be confused – parmesan with Chinese cabbage but then again – it sounds fun despite breaking all the rules! Thanks for sharing.
Trissa´s last blog ..Ad Hoc’s Creamed Summer Corn Steals The Show
Trissa: I didn’t realise there were rules! The chinese cabbage works here because it is so mild and crisp, you could use regular cabbage, but it would change the flavour profile of the salad. Oh, but a mixture of cabbages! You’re giving me ideas!