| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New Orleans |
Veg05 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Unseasoned rice vinegar |
| 1/4 |
c |
Granny smith apple; peeled, grated |
| 1 |
ts |
Granulated white sugar |
| 1 |
ts |
Soy sauce |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Tabasco sauce |
| 1 |
tb |
Sesame oil |
| 2 |
c |
Red cabbage; very thinly sliced |
| 2 |
c |
Napa cabbage; very thinly sliced |
|
|
OR green cabbage |
| 1/3 |
c |
Carrot; peeled, grated |
| 1/3 |
c |
Roasted unsalted peanuts |
| 1/4 |
c |
Red onion; julienned |
| 1/4 |
c |
Red bell pepper; julienned |
| 1/4 |
c |
Yellow bell pepper; julienned |
| 1/3 |
c |
Chives; thinly sliced |
|
|
OR green onions |
INSTRUCTIONS
In a mixing bowl, add the vinegar, apple, sugar, soy sauce, salt and
Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin
stream, whisking constantly. Add the remaining ingredients and blend well
for 3-4 minutes. Refrigerate for one hour, stirring occasionally, before
serving.
Source: http://gambit-no.com/WRG/chefs/Brigtsen.html#slaw
Restaurant: Brigtsen's, Chef Frank Brigtsen, Chef/Owner, New
Orleans,Louisiana.
Recipe by: Brigtsen's, Chef Frank Brigtsen, New Orleans
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