Northeast China’s Big Tossed Salad (Dongbei Da Bancai) is a vibrant, hearty dish loved for its bold flavors and fresh, crisp textures. This versatile salad, a staple in Northern households, combines seasonal vegetables with savory sauces, creating a perfect balance of sweet, sour, and spicy notes. Here’s a simple guide to making it.
Ingredients:
- Base: 200g cabbage (shredded), 1 cucumber (julienned), 1 carrot (thinly sliced), 50g bean sprouts (blanched), 50g cilantro (chopped).
- Protein (optional): 100g shredded boiled chicken, crispy tofu, or boiled shrimp.
- Sauce: 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tbsp sesame oil, 1 tsp chili oil, 2 minced garlic cloves, 1 tbsp sesame seeds.
Steps:
1. Prep Vegetables: Soak shredded cabbage in cold water for 10 minutes to remove bitterness, then drain. Julienne cucumber and carrot, blanch bean sprouts for 30 seconds, and rinse in cold water. Chop cilantro.
2. Mix Sauce: In a bowl, combine soy sauce, vinegar, sugar, sesame oil, chili oil, minced garlic, and sesame seeds. Stir until sugar dissolves.
3. Combine: In a large bowl, mix all vegetables and optional protein. Pour the sauce over the ingredients.
4. Toss & Serve: Gently toss until evenly coated. Let it sit for 5 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips: For extra crunch, add fried peanuts or crispy noodles. Adjust spice levels by varying chili oil. This salad is not only delicious but also nutritious, making it a popular choice for family meals or gatherings. Enjoy the authentic taste of Northeast China in every bite!
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