This is colorful and flavorful and proved a nice complement to some sauteed turbot and a light carrot-ginger soup. A perfect dinner for one of the first warm days of the year-- mid 70's and humid. Went well with a chilled Riesling. In spite of the marketing, I decided to try the Kung Fu Girl Riesling and it was a good sipper.
2 small heads of cabbage, napa and red (thinly sliced it was about 5 cups)
1/4 c sesame oil
1/2 c sunflower oil
1/2 c rice vinegar
2 T black sesame seeds
1 T red pepper flakes
1 1/2 T minced fresh ginger
1/3 c chopped cilantro
Combine all ingredients in a large bowl and mix. Let rest for 10-15 minutes before serving to ensure that all the flavors have a chance to come together.
Tuesday, April 06, 2010
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