Ingredients
• 1/2 Chinese cabbage (wombok)
• 2 cloves garlic, finely chopped
• 1 tsp caster sugar
• 40g coarse chilli powder (see note)
• 2 1/2 tbs fish sauce
• 1/2 large nashi pear, peeled, cored, cut into julienne (matchsticks)
• 4 spring onions, trimmed, cut into 5cm lengths, white part halved lengthwise
• 1 tbs sesame oil
• 1 tbs sesame seeds, toasted
Method
1. Cut the core from the cabbage and discard, then tear cabbage leaves into small pieces into a large bowl. Scatter with 1 tsp salt, toss to combine, then set aside for 5 minutes.
2. Stir garlic, sugar, chilli powder and fish sauce in a small bowl to form a paste.
3. Add pear, onions, sesame oil and seeds, and chilli paste to cabbage. Using your hands, rub chilli paste into the other ingredients until well combined.
