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By: Steve B.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each large head green cabbage 1 each large carrot 0.5 each large onion 1 each to 2 jalapenos, finely diced (optional) 2 tablespoon toasted sesame oil 2 tablespoon rice wine vinegar (or apple cider vinegar) 2 tablespoon Shoyu 2 tablespoon fresh lime juice 1 each inch fresh ginger root, grated 3 each to 4 large garlic cloves, minced or grated, Lots of cayenne (to taste) |
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| Directions: | ||
| Pour over vegetables, and toss, toss, toss until well combined or your arms are tired, whichever comes first. If you can wait, refrigerate in a covered container for a few hours for flavors to blend. Always toss again before serving, because liquids tend to sink to the bottom. This will keep for days and days. |
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| Notes: | ||
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