| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | T | Peanut oil |
| 1 | c | Julienne red cabbage |
| 1 | c | Julienne Napa cabbage |
| 1/2 | c | Julienne pickled ginger |
| 1 | t | Minced garlic |
| 1/4 | c | Rice wine vinegar |
| Drizzle of sesame oil to | ||
| taste | ||
| 1 | T | Finely chopped fresh |
| cilantro |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2394 In a sauté pan, heat the peanut oil. When the oil is hot, saute the cabbages for 2 minutes. Add the ginger and garlic. Stir in the vinegar. Season with sesame oil. Stir in the chopped cilantro and sauté for 1 minute. Remove from the heat and allow to cool. Season with salt and pepper. Assemble the burger. Spread the aioli on both sides of the bun. Place the tuna topped with the slaw in-between the bun. Garnish with the wonton chips and parsley. Yield: about 2 cups Posted to recipelu-digest by molony <molony@scsn.net> on Mar 14, 1998
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 19.3mg
Potassium: 559.1mg
Carbohydrates: 28.8g
Fiber: <1g
Sugar: <1g
Protein: 1.5g