Ingredients: ¼ cup toasted sesame oil 2 tbsp apple cider vinegar 1 ½ tbsp soy sauce 1 tbsp honey 1 tbsp ginger, grated 1 clove garlic, grated ¼ tsp salt 4 cups purple cabbage, shredded 1 large purple carrot, shredded 1 small purple daikon (ninja radish), shredded 4 tablespoons chopped fresh cilantro, divided 4 tablespoons sliced chives, divided Directions: Whisk oil, vinegar, soy sauce, honey, ginger, garlic and salt in a large bowl. Add cabbage, carrot, daikon and 3 tablespoons each cilantro and chives; toss to coat. Serve the slaw topped the remaining cilantro and chives. Shop In Season Vegetables Now
Hi Amy, these were served in corn tortillas. The were toasted in a non stick skillet.
What kind of shell is it served in and how did you cook it?
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