- Napa cabbage
- Salt freshly ground pepper
- 1 each onion, garlic and red Chile pepper
- 7 tablespoons Vegetable oil
- 200 grams Millet
- 700 milliliters Instant vegetable broth
- 1 teaspoon Turmeric
- 1 generous pinch Cardamom
- 2-3 tablespoons Lime juice
- 150 grams Snow pea
- 1 bunch Garlic chive
- 3 tablespoons White vinegar
Rinse and clean cabbage, cut into fine strips. Season with a little salt and mash lightly with a potato masher, let stand briefly.
Peel onion and garlic and chop finely. Rinse chile pepper and remove seeds and ribs, cut into rings. Heat 2 tablespoons of oil in a saucepan and saute onion, garlic and chile pepper for a few minutes. Add millet, broth, turmeric and cardamom and simmer for about 20 minutes on medium heat. Remove from heat and cool slightly, season with lime juice.
Rinse snow peas and blanch in boiling salted water for 1 minute. Drain and rinse in cold water, drain well. Place cabbage into a colander, rinse in cold water and spin dry.
Mix all prepared ingredients and place into a bowl. Rinse and finely chop chives. Whisk vinegar with salt, pepper and remaining oil and drizzle salad with the dressing. Sprinkle with chives and serve.