Tibetan Cabbage Salad (Tangtse)
"The name "tangtse" literally means "cold vegetable". this is the only real salad known in traditional Tibetan cooking. It's a refreshing side dish to most main dishes. Recipe is from the Lhasa Moon Tibetan Cookbook."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1⁄2 white cabbage
- 1 daikon radish
- 1 carrot
- 1 lemon, juice of
- 1 teaspoon salt
- 1 teaspoon ground red chili pepper (optional)
directions
- Cut the cabbage very thinly.
- cut the daikon and carrot into very fine julienne strips, or grate them coarsely.
- Toss the vegetablesn juice, salt and chili (if using) until well mixed.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
