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Asian Cabbage Salad

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Asian Cabbage Salad

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Recipe summary

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 3 tablespoons canola oil
  • 1 head of red cabbage, sliced thinly
  • 2 cups of bean sprouts
  • 2 cups of snow peas, thinly sliced
  • 2 carrots, shredded
  • 3 tablespoons of soya sauce
  • 3 tablespoons of honey
  • dash of sesame oil
  • Juice of 2 limes
  • 1/2 cup of fresh cilantro leaves
  • Salt and pepper

Directions

  1. Heat oil in a large pot and add cabbage. Season with salt and pepper and stir-fry for about 5 minutes, until it begins to get soft. Add bean sprouts, snow peas, carrots and stir fry for about 2 more minutes.
  2. Whisk together the soya sauce, honey, sesame oil, lime juice and add to the cabbage along with the cilantro leaves. Toss well and adjust seasoning.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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