Spicy Savoy slaw from The Best of Gourmet 2003: Featuring the Flavors of San Francisco by Gourmet Magazine Editors

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Notes about this recipe

  • Yildiz100 on December 23, 2017

    I found this too acidic to eat alone, however I tried it as a topping on a fried fish sandwich with mayo and sriracha and it was absolutely fantastic. Subbed spring cabbage (spetskål) for the savoy.

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