Mama Mangia
Super Moderator
HOT CABBAGE SLAW
1 medium head napa cabbage, sliced1/4inch thick
1 medium carrot, shredded into long threads
1 shallot, minced
2 tablespoons vegetable oil
2 teaspoons unseasoned rice vinegar
2 teaspoons dark sesame oil
Salt and pepper to taste
1/2 teaspoon butter
Black sesame seeds (for garnish; see note)
In a medium bowl, toss together the cabbage, carrot and shallots. Heat the oil in a large skillet. Add the cabbage mixture and toss and cook until the cabbage is softened and hot. Add the rice vinegar and sesame oil and toss well. Season to taste with salt and pepper and stir in the butter. Serve hot, garnished with black sesame seeds.
Note: Black sesame seeds, also called kuro goma, can be found in Asian markets.
1 medium head napa cabbage, sliced1/4inch thick
1 medium carrot, shredded into long threads
1 shallot, minced
2 tablespoons vegetable oil
2 teaspoons unseasoned rice vinegar
2 teaspoons dark sesame oil
Salt and pepper to taste
1/2 teaspoon butter
Black sesame seeds (for garnish; see note)
In a medium bowl, toss together the cabbage, carrot and shallots. Heat the oil in a large skillet. Add the cabbage mixture and toss and cook until the cabbage is softened and hot. Add the rice vinegar and sesame oil and toss well. Season to taste with salt and pepper and stir in the butter. Serve hot, garnished with black sesame seeds.
Note: Black sesame seeds, also called kuro goma, can be found in Asian markets.