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Old 12-14-2012, 01:24 PM   #1
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Cabbage w/Coconut Salad

CABBAGE W/COCONUT SALAD
(this can be served warm or cold)

3 cups Napa Cabbage, chopped
2 Tblsp. Vegetable or Peanut Oil
6 cloves Garlic, sliced thin
6 Shallots, sliced thin
2 tsp. fresh Red Chili's, chopped
1/3 cup Coconut Milk
2 Tblsp. Fish Sauce
2 Tblsp. Lime Juice, fresh
2 Tblsp. Roasted Peanuts, chopped

Blanch the Cabbage in boiling water for several minutes, drain well.
Heat the Oil in a skillet. Add the Chili's, Garlic & Shallots and cook until golden. Remove from skillet and set aside.
Whisk together the Lime Juice, Fish Sauce & Coconut Milk.
Add the Garlic mixture and stir.
Toss With The Cabbage.
Sprinkle Peanuts on Top.
eat. smile

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Old 12-14-2012, 01:52 PM   #2
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!!! Not sure where you find these delicious ideas, but keep 'em coming!

I've been on a cabbage kick the past couple weeks, just craving it in every way, shape and form. So far we've had colcannon, stir-fried w/ smoked chicken and in soup! I'm so not sick of it yet and this looks like a future lunch or two!
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Old 12-14-2012, 02:10 PM   #3
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Quote:
Originally Posted by Zereh View Post
!!! Not sure where you find these delicious ideas, but keep 'em coming!

I've been on a cabbage kick the past couple weeks, just craving it in every way, shape and form. So far we've had colcannon, stir-fried w/ smoked chicken and in soup! I'm so not sick of it yet and this looks like a future lunch or two!
Zereh
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Old 12-14-2012, 07:31 PM   #4
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Sounds nice Chef...I would probably throw some meat in as well...love my chicken and lamb etc
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Cabbage w/Coconut Salad [FONT=Book Antiqua][SIZE=3][COLOR=blue]CABBAGE W/COCONUT SALAD[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#0000ff](this can be served warm or cold)[/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/FONT] [FONT=Book Antiqua][COLOR=black]3 cups Napa Cabbage, chopped[/COLOR][/FONT] [FONT=Book Antiqua]2 Tblsp. Vegetable or Peanut Oil[/FONT] [FONT=Book Antiqua]6 cloves Garlic, sliced thin[/FONT] [FONT=Book Antiqua]6 Shallots, sliced thin[/FONT] [FONT=Book Antiqua]2 tsp. fresh Red Chili's, chopped[/FONT] [FONT=Book Antiqua]1/3 cup Coconut Milk[/FONT] [FONT=Book Antiqua]2 Tblsp. Fish Sauce[/FONT] [FONT=Book Antiqua]2 Tblsp. Lime Juice, fresh[/FONT] [FONT=Book Antiqua]2 Tblsp. Roasted Peanuts, chopped[/FONT] [FONT=Book Antiqua][/FONT] [FONT=Book Antiqua]Blanch the Cabbage in boiling water for several minutes, drain well.[/FONT] [FONT=Book Antiqua]Heat the Oil in a skillet. Add the Chili's, Garlic & Shallots and cook until golden. Remove from skillet and set aside.[/FONT] [FONT=Book Antiqua]Whisk together the Lime Juice, Fish Sauce & Coconut Milk. [/FONT] [FONT=Book Antiqua]Add the Garlic mixture and stir.[/FONT] [FONT=Book Antiqua]Toss With The Cabbage.[/FONT] [FONT=Book Antiqua]Sprinkle Peanuts on Top.[/FONT] [FONT=Book Antiqua]eat. smile :yum:[/FONT] 3 stars 1 reviews
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