| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Asian |
Ethnic, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head white cabbage, cored, thinly sliced |
| 4 |
|
To 6 garlic cloves, chopped |
| 1/2 |
|
English cucumber, cut into bite-sized pieces |
| 1 |
|
Carrot, coarsely grated |
| 1/2 |
c |
Distilled white vinegar |
| 3 |
tb |
Sugar or honey |
| 3 |
tb |
Soy sauce or fish sauce |
| 2 |
|
Fresh chiles, seeded, chopped |
| 1/4 |
c |
Mild vegetable oil |
| 2/3 |
c |
Dry-roasted peanuts, coarsely chopped |
| 2 |
|
To 3 tablespoons coarsely chopped cilantro |
INSTRUCTIONS
Toss cabbage with garlic, cucumber, carrot, vinegar, sugar or honey, soy
sauce or fish sauce, chiles and vegetable oil. Chill until ready to serve,
then top with peanuts and cilantro.
Serves 4 to 6.
PER SERVING: 205 calories, 6 g protein, 11 g carbohydrate, 17 g fat (2 g
saturated), 0 mg cholesterol, 535 mg sodium, 4 g fiber.
Posted by Stephen Ceideberg; October 31 1992.
Posted to MM-Recipes Digest V4 #009
From: roy@indy.net (Roy)
Date: Tue, 7 Jan 1997 16:45:56 -0500
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”