Sunday, January 4, 2009

The Dish: Cabbage Salad

Cabbage Salad

I head of red cabbage-sliced thin
1/2 cup of seasoned rice wine vinegar (in Asian section of grocery store)
1/4 onion(red, white, green, whatever you have)
1/4 cilantro

sometimes I drizzle toasted sesame seed oil on it or add toasted sesame seeds.
Place in the refrigerator. This will last for up to a week. I make a big batch and eat it all week.

(please note, when I make this I do not measure, I just throw it together, so add or subtract per your tastes)

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