½ Chinese cabbage
3 small raddish
30g ginger, sliced
3 garlic cloves, sliced
2 red chillies, sliced
30ml soy sauce
20ml fish sauce
30ml white wine vinegar
10g palm sugar
Prepare the dressing by combining soy sauce, rice wine,palm sugar and fish sauce in a bowl.
Add palm sugar and dissolve.
Add chilli, ginger and garlic to infuse.
Shred or thinly slice all vegetables and soak in the sauce.
Serve with your favourite bread or pulled pork dish with an Asian twist.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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