Napa slaw from Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm

  • scallions
  • basil
  • bean sprouts
  • carrots
  • fish sauce
  • rice vinegar
  • green cabbage
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mirage on May 30, 2016

    I agree with Bloominganglophile - okay with the sandwich (which was pretty good - would have been great with a different slaw!!), but I really didn't like it by itself. Too much fish sauce is right - and I love fish sauce!!

  • Bloominanglophile on August 27, 2015

    A bit of a mixed review--I made this slaw as it was part of the Hoisin Pork Tenderloin Sandwiches (p. 146). It is just fine in the sandwich, but I wouldn't really like it by itself--too much fish sauce (1/2 cup!!!). The slaw also wilts quickly, so only make the amount you need and toss with the dressing close to serving time.

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