Friday, July 25, 2008

Vietnamese cole slaw

Served with vegetarian congee (rice soup)

Makes 4 servings

1/2 cabbage, shredded
4 tablespoons freshly squeezed lime juice
3 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon salt
5 mint leaves, chopped
5 basil leaves, chopped

5 bean curd sheet sticks, cut in small pieces (optional)

Combine all ingredients and mix well.

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