Harbin Salad by @russischraclette

≈ 40 min

4 servings

🍜

200 g

Glass noodles

🥬

300 g

White cabbage

🥬

150 g

Red cabbage

🥒

200 g

Cucumber

🥕

150 g

Carrot

🫘

150 g

Tofu skin

🍄

50 g

Wood ear mushrooms

🍖

200 g

Meat substitute

🧅

50 g

Spring onion

🧄

6 g

Garlic

🌱

6 g

Sesame seeds

🌶️

5 g

Chili powder

🌶️

2 g

Chili flakes

🫗

60 ml

Vegetable oil

🍶

45 ml

Dark vinegar

🫗

45 ml

Sesame oil

🍬

12 g

Sugar

🧂

3 g

Salt

🫙

MSG

  1. Soak
    • tofu skin

    Soak the tofu skin in warm water until soft, then drain it well.

  2. Cut
    • tofu skin
    • Glass noodles

    Cut the softened tofu skin into long thin noodle-like strips if it is not pre-cut.

  3. Cook
    • glass noodles

    Cook the glass noodles in boiling water according to the package directions, usually until tender.

  4. Drain
    • glass noodles

    Drain the cooked glass noodles and rinse them under cold water to stop the cooking.

  5. Shred
    • white cabbage

    Thinly shred the white cabbage and red cabbage.

  6. Julienne
    • cucumber
    • carrot

    Julienne the cucumber and carrot into thin matchsticks.

  7. Soak
    • wood ear mushrooms

    Soak the wood ear mushrooms in warm water until expanded, then drain and slice them.

  8. Cook
    • plant-based meat substitute

    Cook the plant-based meat substitute in a frying pan until heated through and lightly browned.

  9. Chop
    • spring onions
    • garlic

    Finely chop the spring onions and mince the garlic.

  10. Place
    • spring onions
    • garlic
    • sesame seeds

    Place the spring onions, garlic, sesame seeds, chili powder, and chili flakes in a heatproof bowl.

  11. Heat
    • vegetable oil

    Heat the vegetable oil in a frying pan until very hot, then carefully pour it over the aromatics.

  12. Stir
    • dark vinegar
    • sesame oil
    • sugar

    Stir dark vinegar, sesame oil, sugar, salt, and monosodium glutamate into the hot oil mixture.

  13. Combine
    • glass noodles
    • tofu skin
    • white cabbage

    Combine the noodles, tofu skin, vegetables, mushrooms, and plant-based meat substitute in a large bowl.

  14. Pour
    • dark vinegar
    • sesame oil

    Pour the dressing over the salad and toss thoroughly until every ingredient is evenly coated.

  15. Combine

    Rest the salad for 10 minutes so the flavors combine, then serve at room temperature or chilled.

Harbin Salad by @russischraclette

≈ 40 min

4 servings

🍜

200 g

Glass noodles

🥬

300 g

White cabbage

🥬

150 g

Red cabbage

🥒

200 g

Cucumber

🥕

150 g

Carrot

🫘

150 g

Tofu skin

🍄

50 g

Wood ear mushrooms

🍖

200 g

Meat substitute

🧅

50 g

Spring onion

🧄

6 g

Garlic

🌱

6 g

Sesame seeds

🌶️

5 g

Chili powder

🌶️

2 g

Chili flakes

🫗

60 ml

Vegetable oil

🍶

45 ml

Dark vinegar

🫗

45 ml

Sesame oil

🍬

12 g

Sugar

🧂

3 g

Salt

🫙

MSG

Preparation Steps

  1. Step 1/15

    Soak the tofu skin in warm water until soft, then drain it well.

    🫘tofu skin
    🥣large mixing bowl
    🧺colander

  2. Step 2/15

    Cut the softened tofu skin into long thin noodle-like strips if it is not pre-cut.

    🫘tofu skin
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Cook the glass noodles in boiling water according to the package directions, usually until tender.

    🍜glass noodles
    🍲saucepan
    🥄wooden spoon

  4. Step 4/15

    Drain the cooked glass noodles and rinse them under cold water to stop the cooking.

    🍜glass noodles
    🧺colander

  5. Step 5/15

    Thinly shred the white cabbage and red cabbage.

    🥬white cabbage
    🥬red cabbage
    🔪chef's knife
    🪵cutting board

  6. Step 6/15

    Julienne the cucumber and carrot into thin matchsticks.

    🥒cucumber
    🥕carrot
    🔪chef's knife
    🪵cutting board

  7. Step 7/15

    Soak the wood ear mushrooms in warm water until expanded, then drain and slice them.

    🍄wood ear mushrooms
    🥣large mixing bowl
    🧺colander
    🔪chef's knife
    🪵cutting board

  8. Step 8/15

    Cook the plant-based meat substitute in a frying pan until heated through and lightly browned.

    🍖plant-based meat substitute
    🍳frying pan
    🥄wooden spoon

  9. Step 9/15

    Finely chop the spring onions and mince the garlic.

    🧅spring onions
    🧄garlic
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Place the spring onions, garlic, sesame seeds, chili powder, and chili flakes in a heatproof bowl.

    🧅spring onions
    🧄garlic
    🌱sesame seeds
    🌶️chili powder
    🌶️chili flakes
    🥣large mixing bowl
    🥄measuring spoons

  11. Step 11/15

    Heat the vegetable oil in a frying pan until very hot, then carefully pour it over the aromatics.

    🫗vegetable oil
    🍳frying pan
    🥣large mixing bowl

  12. Step 12/15

    Stir dark vinegar, sesame oil, sugar, salt, and monosodium glutamate into the hot oil mixture.

    🍶dark vinegar
    🫗sesame oil
    🍬sugar
    🧂salt
    🫙monosodium glutamate
    🥣large mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  13. Step 13/15

    Combine the noodles, tofu skin, vegetables, mushrooms, and plant-based meat substitute in a large bowl.

    🍜glass noodles
    🫘tofu skin
    🥬white cabbage
    🥬red cabbage
    🥒cucumber
    🥕carrot
    🍄wood ear mushrooms
    🍖plant-based meat substitute
    🥣large mixing bowl
    🥄wooden spoon

  14. Step 14/15

    Pour the dressing over the salad and toss thoroughly until every ingredient is evenly coated.

    🍶dark vinegar
    🫗sesame oil
    🫗vegetable oil
    🧅spring onions
    🧄garlic
    🌱sesame seeds
    🌶️chili powder
    🌶️chili flakes
    🍬sugar
    🧂salt
    🫙monosodium glutamate
    🥣large mixing bowl
    🥄wooden spoon

  15. Step 15/15

    Rest the salad for 10 minutes so the flavors combine, then serve at room temperature or chilled.

    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Vegetables, Soy products, Mushrooms, Herbs, Seeds, Spices, Oils, Vinegars, Sweeteners, Seasonings

Ingredients

Glass noodles, White cabbage, Red cabbage, Cucumber, Carrot, Tofu skin, Wood ear mushrooms, Meat substitute, Spring onion, Garlic, Sesame seeds, Chili powder, Chili flakes, Vegetable oil, Dark vinegar, Sesame oil, Sugar, Salt, MSG

Notes

Tofu skin (pre-cut into strips, or cut yourself after soaking), Wood ear mushrooms (creator used a substitute in the video), Spring onion (for the dressing), Garlic (for the dressing), Chili flakes (or Szechuan pepper), Vegetable oil (heated until very hot)

Allergens

Soy, Sesame

Dietetics

Dietary regimen

Dairy-free, Egg-free

Calories

498 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 58g, Fat: 25g, Fiber: 8g, Sugar: 11g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 490mg, Iron: 3.2mg, Calcium: 155mg

Vitamins

Vitamin A: 640µg, Vitamin C: 42mg, Vitamin K: 85µg, Folate: 88µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large mixing bowl, saucepan, frying pan, colander, chef's knife, cutting board, wooden spoon, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Potluck, Summer

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

to inform

Geographic

China, Harbin

Various

Aspect

Texture

Crunchy, Chewy, Tender, Slippery

Flavors

Spicy, Tangy, Savory, Nutty, Sweet, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the prepared salad contains cooked noodles and plant-based protein), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving because the dressing settles), freezer : 0 min (Not recommended,Fresh vegetables, glass noodles, and tofu skin lose their texture after freezing)