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Chinese Cabbage 'Granaat'

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Chinese Cabbage 'Granaat'
€2.80

Availability: In stock

Forms long green heads. Use as a salad or stir-fry. 


More details below.Eu organic logo

Description

Details

Chinese Cabbage 'Granaat'

  • Tall 1.5-2.5kg heads with medium green leaves.
  • Best cut and eaten fresh, so we suggest sowing every 14 days
  • Has tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour.
    Grows best in well drained, fertile soils and warm, bright location. - See more at: http://www.theseedsmaster.com/index.php?route=product/product&product_id=233#sthash.dKKB5MZK.dpuf
  • Sow from mid-July in situ or raise the plants in modules. 
  • Thin to a distance of 30x30cm.
  • Chinese cabbage matures in eight to ten weeks.
  • Very inportant to keep slugs and caterpillars off.

325 seeds Cert. Org (GB-ORG-6)

Turkey Salad with Chinese Cabbage

  • 100g shallots, peeled, very thinly sliced
  • 1/4tsp salt and pepper to taste
  • 350g cooked leftover turkey meat, sliced into strips
  • 400g Chinese cabbage, core removed, leaves finely shredded
  • 100g beansprouts
  • 1 large carrot, peeled, cut in half, finely shredded
  • Handful of corriander and mint leaves 
  • 40g roasted peanuts, coarsely chopped, plus extra to serve

For the dressing

  • 3 tbsp freshly squeezed lime juice
  • 3 tbsp sesame or olive oil
  • 1 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 1 tsp very finely chopped garlic
  • 2 red bird's-eye chillies, finely chopped

How to -

  • Mix the shallots and salt in a large bowl and set aside for 30 minutes, or until softened.
  • Meanwhile, for the dressing, mix together the dressing ingredients in a separate bowl until well combined.
  • Just before serving, add the cold turkey strips to the bowl of salted shallots.
  • Mix in the Chinese cabbage leaves, beansprouts, shredded carrot, herbs and peanuts until well combined.
  • Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.
  • To serve, pile the turkey salad into the centre of each of four serving plates.
  • Sprinkle over the remaining chopped roasted peanuts.
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