To give this slaw zing as a foil to braised beef, Smillie wilts cabbage in brine and then massages it with an acidic vinaigrette, softening the leaves' snappy bite.Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Justin Smillie
Recipe by Cooking Light November 2015

Gallery

Tara Donne; Styling: Alistair Turnbull

Recipe Summary

hands-on:
17 mins
total:
1 hr 27 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 cups water and salt in a large bowl; stir with a whisk until salt dissolves. Add ice. Place cabbage in bowl; let stand 1 hour, tossing frequently. Drain cabbage; pat dry with paper towels. Tear into 2-inch pieces.

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  • Combine vinegar and next 4 ingredients (through fish sauce) in a large bowl, stirring with a whisk. Add cabbage; toss to coat. Let stand 10 minutes. Sprinkle with parsley, chives, and pepper.

Source

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Nutrition Facts

44 calories; fat 2.7g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 2g; carbohydrates 5g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 244mg; calcium 27mg.
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