Recipe: Appetizing Wombok & Daikon ‘Asazuke’

Wombok & Daikon ‘Asazuke’. Napa or napa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". The wombok took up half the real estate, despite my best efforts in using it up during my two-week confinement.

Sprinkle nuts over cabbage, cover with dressing and serve! Preparation Salad Finely shred wombok, finely chop spring oinions and place in a salad bowl. Add fried noodles and slivered almonds (or pine nuts) and toss. You can cook Wombok & Daikon ‘Asazuke’ using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Wombok & Daikon ‘Asazuke’

1. It's 1/4 of Wombok.
2. You need 1/4 of Daikon Radish.
3. Prepare 1 teaspoon of Salt.
4. It's 1 of small piece Ginger * sliced into fine strips.
5. Prepare of Chill *as requires, whole or flakes.

A Wombok is probably the largest vegetable you will see in the supermarket or green grocer. If you can find a half Wombok, this is a good choice. Half is plenty for most salads and it makes it much easier to store in the fridge. Wombok (Chinese Cabbage) Chinese cabbage contains two important compounds that help fight against cancer.

Wombok & Daikon ‘Asazuke’ instructions

1. Wash Wombok and cut 2 to 3cm. Peel skin of Daikon and cut into small pieces..
2. Combine all ingredients in a large mixing bowl or a large plastic bag, rubbing very well, then set aside for a while..
3. *Serving suggestions: With a small amount of Yuzu juice, chopped Spring Onion, Toasted Sesame Seeds, Katsuobushi & Soy Sauce, OR Kimchi Dressing.

Firstly, it contains brassinin, a natural compound that acts to help prevent cancer. Secondly, Chinese cabbage contains glucosinolates, a compound that is thought to actively fight cancer. Wombok recipes and Wombok food Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.