Chinese Cabbage Salad with Caraway Seeds

Clean the Chinese cabbage, cut off wilted leaves, rinse the rest in detail under running water. Cut diagonally into narrow strips with a large kitchen knife. Peel the carrots with a peeler, shave lengthwise into fine julienne on the strip cutter. (You can also slice the carrots lengthwise into thin slices on the slicer, then cut lengthwise into thin strips by hand). Slice the leeks into hair-thin slices.

Mix these vegetables in a baking bowl, sprinkle with the salt and knead extensively until the vegetable strips appear softer. Quickly rinse in a colander under cold water and drain thoroughly.

Chop the cumin finely with a large kitchen knife, then pound with pepper, chili and new spice in a mortar or pound with a meat pounder. Stir through with a tiny bit of salt, mild vinegar and good olive oil. Thoroughly mix the vegetables with it and toss to coat.

The leaf salad goes wonderfully with the crispy fried sausage.

Tip: Always use aromatic spices to enhance your dishes!

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