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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
I love this as a salad—it’s lightning quick, stunningly flavorful, and fat free. Or, use it as a bed under grilled swordfish, tuna, or chicken, or for Soft-Shell Crabs Tempura (see omitting the passionfruit sauce).
We’ve made this with savoy cabbage, with Napa cabbage, and plain old green head cabbage. More important than the type of cabbage is using cracked coriander seeds rather than powdered coriander—it’s more flavorful, and the crunchy texture