A week or so ago, we went to Nan Xiang Xiao Long Bao 38-12 Prince Sreet, Flushing, NY 11354, possibly my dad’s favorite restaurant at the moment. They’re famous for their soup dumplings so that’s a must, but many other dishes are wonderful as well. We had a light noodle soup with strips of pork and bits of green veggies called Shue Tsai, or snow cabbage.  It’s found in several of my favorite Shanghainese dishes, floating among sauces and soups, adding a unique green and lightly bitter flavor with some texture that gives a nice rustle between the teeth.

Snow cabbage is rarely cooked fresh as is, so it is understood that the snow cabbage has been shredded and salt preserved before using it in dishes. Snow cabbage has a very short season so you can fake these greens with small mustard greens (not the large kind used for Swan Tsai/Pickled Musatrd Greens). The taste and texture is mimicked quite well and you won’t notice a difference.

Salt Preserved Small Mustard Greens 2

You can buy snow cabbage/small mustard greens already prepared, but you know my mom, she likes to do it herself. In this case, it’s really so easy that you should. All you need are the veggies and salt. Do it soon because you know a dish using the Salt Preserved Snow Cabbage/Small Mustard Greens will be close behind.

Salt Preserved Small Mustard Greens

Salt Preserved Snow Cabbage or Small Mustard Green
~about 1 quart

  • 1 3/4 pounds snow cabbage or small mustard greens
  • 3 tablespoons kosher salt

Instructions –

1. Separate the leaves from the stems and thoroughly wash by submerging in cold water several times. Split the stems in half lengthwise. Chop/shred the stems and leaves.

small mustard greens

2. Sprinkle with salt and mix well.

salting small mustard greens

3. Knead like you would dough, squeezing out liquid. Set aside for 30 minutes. (Tip: wear gloves)

making salted small mustard greens making salted small mustard greens 2
making salted small mustard greens 4 making salted small mustard greens 3

4. Squeeze out as much liquid as you can and discard. Store the vegetables in an airtight container in the fridge for 3 months.

Salt Preserved Small Mustard Greens 7

posted by jessica at 05:27 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.