Serves four and doubles easily.
This tastes best made a day ahead.
1. In a large bowl blend together vinegar, salt and pepper to taste, onion, chili, garlic and sugar. Let stand 20 minutes and toss with cabbage and oil. Refrigerate 4 hours to 2 days.
2. Just before serving taste for seasoning and toss with the coriander leaves.
Lynne's Academy Award TV-Tray Dinner Menu
Crouching Tiger, Hidden Dragon Popcorn
Copyright © 2001 Lynne Rossetto Kasper.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.