Pickled ginger and cabbage slaw

Yield: 1 Servings

Measure Ingredient
1 tablespoon Peanut oil
1 cup Julienne red cabbage
1 cup Julienne Napa cabbage
½ cup Julienne pickled ginger
1 teaspoon Minced garlic
¼ cup Rice wine vinegar
\N \N Drizzle of sesame oil to taste
1 tablespoon Finely chopped fresh cilantro

ESSENCE OF EMERIL SHOW #EE2394

In a sauté pan, heat the peanut oil. When the oil is hot, saute the cabbages for 2 minutes. Add the ginger and garlic. Stir in the vinegar.

Season with sesame oil. Stir in the chopped cilantro and sauté for 1 minute. Remove from the heat and allow to cool. Season with salt and pepper. Assemble the burger. Spread the aioli on both sides of the bun.

Place the tuna topped with the slaw in-between the bun. Garnish with the wonton chips and parsley.

Yield: about 2 cups

Posted to recipelu-digest by molony <molony@...> on Mar 14, 1998

Similar recipes