Pickled ginger and cabbage slaw
1 Servings
Ingredients
| Quantity | 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 |
| Drizzle of sesame oil to taste | ||
| 1 | tablespoon | Finely chopped fresh cilantro |
Directions
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