Ingredients
1/2 heads Napa Cabbage
4 stalks Green Onions
6 whole Radishes
4 whole Carrots
1 cup Cilantro
2 Tablespoons Fresh Lime Squeezed Lime Juice
1- 1/2 Tablespoon Extra Virgin Olive Oil
1 pinch Salt
Method
Sources
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Recipe1M+
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Recipe1M+
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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thinly slice napa cabbage, white portion of green onions and radishes. grate carrots. chop cilantro. mix ingredients in a bowl with a fork and add lime juice, olive oil and vinegar over salad. add salt, to taste. the fresher the salad, the more crisp the vegetables. if you want more of a coleslaw texture, chill overnight and mix before serving. this salad is best served at room temperature. *substitute lemon juice for the lime juice and toasted sesame seed oil for the olive oil for a wonderful asian-inspired salad!