Guest guest Posted January 15, 2009 Report Share Posted January 15, 2009 Cold Chinese Cabbage with Cilantro Macerate finely diced shallots in white wine vinegar for 15 minutes or so. Slice Chinese or Napa cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper. Let the cabbage sit about 10 minutes so it starts to wilt. Add a handful of fresh cilantro leaves and serve. Quote Link to comment Share on other sites More sharing options...
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