Spicy Pickled Coleslaw (zasar)
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Heat oil in a large frying pan over medium–high heat. Add eschalots, garlic and mustard seeds, and cook, stirring, for 5 minutes or until eschalots are starting to brown.
Add cabbage, carrots and chillies, and cook, stirring, for 3 minutes or until cabbage just begins to soften. Remove from heat, then stir in vinegar. Serve immediately.
1 tbsp vegetable oil
2 eschalots, thinly sliced
2 garlic cloves, crushed
1 tbsp brown mustard seeds
¼ (about 300 g) white cabbage, thinly sliced
2 large carrots, thinly shredded
2 long green chillies, seeded, thinly sliced
60 ml (¼ cup) white vinegar
Toegevoegd door: Natália Martins
geraadpleegde: 3440 X
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