Why Chinese coleslaw is the unsung hero of Asian cuisine

Sometimes, coleslaw in Chinese bars is much better than the main dishes. You have to admit that Asians prepare it masterfully. With just a few cheap ingredients, the taste is unforgettable. It complements many dishes wonderfully. The chef revealed to me what their secret is.

The ingredients of this coleslaw won’t blow anyone away: cabbage, carrot, and onion. The secret, however, is the marinade, which makes the vegetables taste sweet and sour and keeps them pleasantly crunchy.

Cabbage coleslaw is nothing new in our local cuisine. However, we usually just drizzle it with oil or olive oil. Is the "Chinese" version tastier? That's a tricky question, but it's best to eat coleslaw as often as possible because it's a great serving of vitamins and fibre. In the case of this coleslaw, it's also an opportunity to eat raw cabbage, which is the healthiest form.

We often undervalue cabbage, but it’s a vegetable rich in vitamins and minerals. It's a good source of vitamins A, C, E, and B group vitamins. Additionally, it contains potassium, magnesium, calcium, and phosphorus. Consuming cabbage helps strengthen the immune system and improves the body's overall condition. Cabbage also has a good impact on the circulatory system. Studies show that regular consumption can help lower bad cholesterol levels, reducing the risk of atherosclerosis and other heart diseases. Additionally, cabbage contains flavonoids and antioxidants that support vascular health.

Ingredients:

• 1/2 small head of cabbage,
• 1 large carrot,
• 1 large onion.

Marinade for the coleslaw:

• 60 millilitres rice vinegar or spirit vinegar (best at 6%; if it's higher, use less),
• 80 millilitres oil,
• 2 tablespoons sugar,
• 1 flat teaspoon salt,
• 1 clove garlic.

Instructions:

1. Shred the cabbage and grate the carrot.
2. Peel the onion, cut into thin strips, and add to the other vegetables.
3. Pour oil and vinegar into a pot. Add sugar, pressed garlic, and salt.
4. Heat the mixture until the sugar and salt dissolve. Stir the marinade while heating. It should be hot but not boiling.
5. Add the hot marinade to the vegetables and mix.
6. Press the vegetables down with a spoon and set aside for at least an hour to let the flavours meld.