This is really versatile—you can serve it as a side dish, as a chilled salad (like coleslaw), or use it as a filling for enchiladas. To speed preparation, you can use a packaged coleslaw mix in place of the cabbage and carrots.
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Seasoning with salt at the end of the cooking process may seem unconventional, but it actually works better in stir-fries. Salt encourages vegetables to break down and release water, and that is not the goal in these dishes.
A good way to use up your CSA cabbage. I've served this at room temp. Also, for faster prep, use your food processor to slice cabbage and then grate carrots
This is a good dish but the depth of flavour fell short of my expectations. The first time I made this I had a very hot jalapeno the second time it was milder without modifying the amount of jalapeno. I think next time I will try it with a little onion and the cilantro sprinkled on right before serving. I like it and it adds variety to our meal choices but I will need to tweak it a bit more to love it.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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