| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | fish sauce |
| 3 Esslöffel | lime juice fresh |
| 2 Esslöffel | sugar |
| 1 Esslöffel | water |
| 1/2 Teelöffel | Garlic chili paste |
| 1 | cloves garlic minced |
| 4 Tasse | Thinly sliced Napa cabbage |
| 2 Tasse | carrots shredded |
| 1 | Yellow pepper; cored, seeded, and thinly sliced |
| 1 | Red pepper; cored, seeded, and thinly sliced |
| 1/2 Tasse | Fresh chopped mint |
| 1 | Ripe papaya; peeled, seeded, and diced |
| 1 Tasse | Roasted salted peanuts; coarsely chopped, (1??) |
|
These ran on today's Boston Globe website (www. Boston. Com).
Whisk together the fish sauce, lime juice, sugar, water, garlic chili paste, and garlic in a small bowl until the sugar is dissolved. Set aside.
Combine the cabbage, carrots, peppers, and mint in a salad bowl. Toss to mix. Add the papaya and dressing, and gently toss to combine. Sprinkle each serving of slaw with crushed peanuts.
|
|
Anmerkungen zum Rezept:
|
