WE ARE FAMILY

MANCHURIAN SALAD

For the salad

Half a head of Chinese cabbage, cut into strips
6 heads bok choy, cut into strips
2 bundles glass noodles* (about 100g in total), soaked for 30 minutes until soft, boiled briefly and drained
3 pieces pressed tofu (15–20g each), cut into thin strips and blanched
A handful of carrot strips
3 garlic cloves, peeled and finely chopped
3 spring onions, finely sliced

For the dressing

30ml soya sauce
30ml rice vinegar
10ml sesame oil
10ml olive oil
A pinch of sugar
Salt, to taste

Place the salad ingredients in a large bowl. Combine the dressing ingredients and pour over the salad. Mix thoroughly, add salt to taste and serve immediately.

SERVES 2–4

This is a flexible dish, so add eggs, meat, seaweed and other crunchy vegetables as desired.

SEAWEED SALAD

One whole blade of kelp seaweed*, soaked, rinsed and cut into thin strips2 garlic cloves, finely chopped5ml soya sauce1 chilli, deseeded and finely choppedSalt, to taste