| Cuisine: Oriental | Type: Salad | Serves: 4-6 |
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Source:
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Alton Brown |
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Attributes:
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Vegetarian |
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Comments:
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To salt the cabbage: shred first, toss with a tbs. of Kosher salt, allow to set in a collander over a bowl for an hour or so. Rinse with cold water well before using. This should drain a significant amount of water from the cabbage, keeping it crisp. |
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Serving Suggestions:
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You can serve this with noodles, dressed with some of the dressing. Or, add stir fried pork to make an entire meal. |
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Ingredients:
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1 (3-inch) piece of ginger, grated fine 1/2 cup rice wine vinegar 1 tbs. soy sauce 1 lime, juiced 2 tbs. sesame oil 1/2 cup peanut butter 1 head Napa cabbage, sliced thin (salted, drained, and rinsed) 1 red bell pepper, julienne fine 2 serrano chiles, minced fine 1 large carrot, grated fine with a peeler 3 green onions, cut on the bias, all of white part and half of the green 2 tbs. chiffonade cilantro 2 tbs. chiffonade mint 1/2 tsp. ground black pepper |
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Instructions:
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1. In a small bowl or food processor combine ginger, vinegar, soy sauce, lime juice, oil and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. |
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Related recipes:
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None |
2003-08-30