We enjoy preparing Duck Roasted in a Chinese Style with Plum Sauce periodically, which you can access by clicking that title. When we do that, we generally have a little bit of the roasted duck left over and this is one of the wonderful dishes that we enjoy preparing with the left-over roasted duck.
No special culinary equipment is needed to prepare this wonderful salad and dressing.
For the Chinese Cabbage Salad:
2 cups of Cabbage, shredded
½ cup of Carrot, grated
1-½ cups of cooked, shredded Duck Meat
2 Green Onions, finely chopped
2 Plums, pitted and sliced into 8 pieces each
2 tablespoons of Cilantro, chopped
½ cup of Wonton Strips
1 tablespoons of Plum Sauce for a Chinese-style, Roasted Duck (which you can easily access by clicking on the title here) for garnish
For Duck and Plum Vinaigrette:
¼ cup of Plum Sauce for a Chinese-style, Roasted Duck (which you can easily access by clicking on the title here)
½ teaspoon of fresh Ginger, grated
2 large Garlic Cloves, minced
½ teaspoon Garlic Chili Sauce, to taste
2 tablespoons of Soy Sauce
2-½ tablespoons of Rice Wine Vinegar
2 teaspoons of Toasted Sesame Oil
To Prepare the Chinese Cabbage Salad:
In a salad bowl, mix the cabbage, the carrot, the green onions, and 1 ½ tablespoons of the cilantro. Place the plum slices around the outside edge of the bowl, and then add the duck meat in the center of the bowl. Sprinkle the remaining cilantro over the duck and add the 1 tablespoon of plum sauce to the center of the duck salad. We usually add the wonton strips when we are ready to serve so that they do not get soggy.
To Prepare the Duck and Plum Vinaigrette:
In a separate bowl, whisk together all the ingredients for the vinaigrette until they are fully integrated. Put the vinaigrette into a salad dressing container. Add the salad dressing and the wontons just before the salad is served to keep the salad fresh.
If there is any left-over salad, it will store in a plastic bag in the refrigerator, but it is better if the dressing is not on it. Enjoy!!