Chef Maloney
Senior Cook
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
(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