The trick is to let the dressing get inside the china cabbage and let it rest for at least 20 minutes, the leaves take up the dressing beautifully then. I decided to make a fancy dressing with different flavors: sweet, spicy and hot:
Many recipes with China cabbage are with fruit because this combines quite well.
My ingredients for the dressing:
2-3 table spoons of orange mustard
(if you don't have them use normal mustard and orange peel)
a dash of white wine
a dash of water
different oils - this time I used grape seed oil and sunflower oil.
Would be perfect with a walnut or peanut oil, too.
Fry the shallots until they have that glassy look, then put them on the salad with a little bit of the frying oil.
Mix up the other ingredients and blend them.
In the end I added roasted cashews.