In Tibet, name Tangtse translates as cold vegetable. The only real salad known in traditional Tibetan cuisine, it can be used as refreshing side dish to a variety of main dishes.
1 small red onion
2 teaspoons salt (or to taste)
2 cups shredded Napa Cabbage
2 teaspoons roasted sesame oil
1 tablespoon minced ginger
1 tablespoon rice vinegar
1/2 cup minced coriander leaves
Cut the onion into quarters, then very thinly slice each quarter lengthwise. You should have about one cup. Place onions in a sieve, add one teaspoon of the salt, and toss well.
Set over a bowl and let stand for ten minutes to drain. Meanwhile, place the cabbage in a bowl and cover with boiling water (about four cups). Let stand for a minute or two and then drain in a colander.
Place cabbage back in the bowl and set aside. Rinse the onion with cold water, then squeeze dry and add to the cabbage. Set aside.
Heat the two teaspoons of sesame oil in a small wok or skillet over medium heat. Add the ginger and cook for about one minute stirring frequently to prevent sticking. Add the vinegar, and once it bubbles, pour the mixture over the salad. Toss to blend, then add the remaining one teaspoon of salt and toss again with coriander leaves. Serves 4 as a salad or appetizer.