Montbéliard sausage and cabbage salad by Laurent Mariotte

Ingredients

4 servings

• 2 pre-cooked Montbéliard sausages
• 1 medium Chinese cabbage
• 2 carrots
• 10 cl rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon peanut oil
• 40 g caster sugar
• 1 garlic clove
• 1 lime
• salt and pepper
• sesame seeds
• cilantro sprigs

Steps

1. 1

   Place the Montbéliard sausage in boiling salted water for 15 minutes. Drain.

2. 2

   Prepare the Asian-style sauce: heat the sugar, vinegar, and two pinches of salt in a small saucepan. Once the sugar has dissolved, remove from heat, add the grated garlic and the oil.

3. 3

   Peel the carrots and cut them on a bias. Thinly slice the Chinese cabbage. Pour the warm vinaigrette over the raw vegetables and mix. Slice the sausage and add it to the bowl. Sprinkle with sesame seeds, lime zest, and cilantro sprigs, and serve immediately.