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Credit: Hugh Acheson, Chef/Partner, Empire State South, Atlanta
The National Culinary Review, November/December 2011
2 cups shaved savoy cabbage
½ cup grated carrot
½ cup julienned red onion
½ t. kosher salt
¼ cup roasted peanut oil
2 T. freshly squeezed lime juice
½ cup minced scallion
¼ cup shelled, roasted peanuts
Method: Combine cabbage, carrot, red onion, salt, peanut oil, lime juice, scallion and peanuts in bowl; toss well to combine. Reserve for 30 minutes before serving.
Salad, Side, The National Culinary Review, Vegetarian
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