Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Rice wine vinegar |
| 1½ tablespoon | Soy sauce |
| ¼ teaspoon | Tabasco sauce |
| 1 teaspoon | Sugar |
| 2 \N | Cloves garlic -- peeled, |
| \N \N | Crushed |
| 1 tablespoon | Oyster sauce |
| ½ pounds | Savoy cabbage* |
| ½ cup | Carrot strips -- julienned |
Combine the dressing ingredients in a plastic bag large enough to hold the cabbage. Add the 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. Nutritional analysis per serving: calories 34; protein 2 gm; carbohydrates 7 gm; fat ⅒ gm; saturated fat 0 gm; cholesterol 0 mg; sodium 585 mg.
Recipe By : Jacques Pepin, Today's Gourmet II File