| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 1 |
c |
Julienne red cabbage |
| 1 |
c |
Julienne Napa cabbage |
| 1/2 |
c |
Julienne pickled ginger |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Rice wine vinegar |
|
|
Drizzle of sesame oil to taste |
| 1 |
tb |
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:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”