| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Rice wine vinegar |
| 1 1/2 |
tb |
Soy sauce |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Sugar |
| 2 |
|
Cloves Garlic; peeled, crushed |
| 1 |
tb |
Oyster sauce |
| 1/2 |
lb |
Savoy cabbage |
| 1/2 |
c |
Carrot strips; julienned |
INSTRUCTIONS
Recipe by: Jacques Pepin, Today's Gourmet II
Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage. Shred the cabbage finely. Add cabbage, toss it with the dressing
and allow the mixture to macerate for at least 2 hours. Transfer the salad
and dressing to a serving bowl, sprinkle with the carrot and serve.
Date: Thu, 6 Jun 1996 14:43:43 +1000
From: sherae@zeta.org.au (Sheri McRae)
MC-Recipe Digest V1 #110
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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