Yield: 4 Servings
|2 tablespoons||Rice wine vinegar|
|1½ tablespoon||Soy sauce|
|¼ teaspoon||Tabasco sauce|
|2||Cloves Garlic; peeled, crushed|
|1 tablespoon||Oyster sauce|
|½ pounds||Savoy cabbage|
|½ cup||Carrot strips; julienned|
Recipe by: Jacques Pepin, Today's Gourmet II Combine the dressing ingredients in a plastic bag large enough to hold the cabbage. Shred the cabbage finely. Add cabbage, toss it with the dressing and allow the mixture to macerate for at least 2 hours. Transfer the salad and dressing to a serving bowl, sprinkle with the carrot and serve.
Date: Thu, 6 Jun 1996 14:43:43 +1000 From: sherae@... (Sheri McRae)
MC-Recipe Digest V1 #110
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .