The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.
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We love this recipe. The contrast of textures is perfect. I have made it several times, but the last time managed to find a napa cabbage. I really think it improves the whole dish! We serve with sticky rice and mix everything together. Really spicy but not too much!
Delicious- follow the directions and slice as directed.
A great dish with wonderful flavors! Easy to make and agree this is a keeper!
This is delicious. We had another couple for dinner and they ate so much I was worried we would have enough. My husband wants me to make it again immediately. I used preshredded slaw mix and saved a little time. The slaw was better the next day, so I will put the dressing on the cabbage at least an hour before you plate it.
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