Snow pea and napa cabbage slaw
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Snow peas, trimmed and |
| Strings discarded | ||
| 1½ | pounds | Napa cabbage, cut into thin |
| Shreds (about 9 cups) | ||
| 2 | mediums | Carrots, shredded |
| 1 | tablespoon | Ginger juice |
| 1 | tablespoon | Rice vinegar |
| 3 | tablespoons | Vegetable oil |
Directions
In a large saucepan of boiling water blanch snow peas 15 seconds and transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain snow peas well and slice thin diagonally. In large bowl toss snow peas with remaining ingredients and salt and pepper to taste.
Yield: 6 servings
COOKING LIVE SHOW #CL9142
All recipes courtesy of Gourmet Magazine
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