Yield: 25 small servings
Ingredient Amount
Green bean starch sheet 2 pk. (8.8 oz).
Cucumber, european 1 ea.
Green cabbage 1.5 lb.
Sauce
Chinese mustard (see recipe below) 2 Tbsp.
Rice vinegar, dark ¼ Cup
Soy sauce, light ¼ Cup
Sugar 3 Tbsp.
Scallion, minced 2 Tbsp.
Garlic, minced 1 Tbsp.
Sesame oil 1 tsp.
Method
1. Soak the bean starch sheets in cold water for 20 minutes. Then drain the water and pour boiling hot water to cover for 5 minutes, sheets should be the texture of cooked noodles, ready to eat. If not, continue to soak for a few more minutes. When soft, remove from hot water, shock in cool water, remove from water. Cut softened sheets into 1” wide “noodles”, hold cool and moist, covered with moist towel.
2. Cut cucumber in half lengthwise, slice into paper-thin half circles.
3. Cut cabbage leaves into strips approximately the size of the noodles – about 1”. Blanch until tender and shock, hold to combine 30 minutes before service.
4. Combine the dressing ingredients and mix well. Toss everything together right before service.
Note: Dressing need not be multiplied directly with salad. Increase dressing by 25% for each increase in salad by 10 portions.
Spicy Mustard:
Yield: 2 Tbsp.
Amount Ingredients
Dry mustard powder 2 Tbsp.
Cool tap water 2 Tbsp.
Salt and sugar 1 small pinch of each
Method
1. Place mustard powder in a bowl with salt and sugar
2. Gradually stir in water until desired consistency is obtained – it should be smooth, thick heavy cream viscosity - use more or less water as required.
3. Cover bowl with plastic wrap and allow to “bloom” for 15 minutes before serving.