Everyday cabbage-shallot refresher from Burma: Rivers of Flavor by Naomi Duguid

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

Accompaniments: Village boys' chicken

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

  • Stephenn31 on January 15, 2024

    Don’t skip the chili. Like others I added more lime juice and fish sauce

  • FJT on July 31, 2017

    I served this as a side dish for the lemongrass-ginger slider recipe in the same book. I added slightly more lime juice and fish sauce than stated to ensure that the dressing coated all of the cabbage.

  • TrishaCP on April 26, 2016

    Used this more as a side than a condiment- it was highly flavorful (I added extra lime juice). Made using a fairly large jalapeño, this had a real kick to it. I didn't have as much shallot as the recipe called for, but even so, the picture in the book seems to show a lot more shallot proportionally than what I would have gotten had I used the full amount.

  • TippyCanoe on April 23, 2013

    Spicy goodness. Used as a condiment. I thought that it was quite hot, but my heat-loving husband and teenager thought it was just right. I would cut the chile down a bit next time (or use a milder chile such as jalepeno) for anyone who does not love serious heat.

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