recipes:salads:pickled_asian_slaw
Table of Contents
Ingredients
- 2/3 cup rice vinegar
- 1 1/3 cups sugar
- 1/2 jicama, cut into julienne
- 1/4 head green cabbage, cored and shredded
- 1 large carrot, cut into julienne
- 1/2 red onion, cut into julienne
- 1/2 bunch fresh cilantro, stemmed and chopped
- 2 tsp sesame oil
- salt and pepper to taste
Technique
- In a large saucepan, bring 2 cups water, the vinegar, and the sugar to a boil, stirring to disolve the sugar.
- Add the jicama, cabbage, carrot, and onion. Cook, stirring, until the carrot and onion are just tender, 6-8 minutes. Drain the vegetables and spread them out on a large baking dish to cool to room temperature.
- In a large bowl, toss the vegetables with the cilantro and the sesame oil. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
source: Top Chef the Cookbook, Lee Anne and Stephen
recipes/salads/pickled_asian_slaw.txt · Last modified: 2017/12/19 19:42 by admin