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.