Ingredients
For the salad:
4 cups mixed mesclun greens
2 cups coarsely chopped bibb lettuce
1 cup very thinly sliced green cabbage
1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
1 cup fresh mint leaves
1 cup fresh cilantro leaves, coarsely chopped
4 small scallions (white and green parts), sliced into 1-inch lengths
1 cup cherry or grape tomatoes, halved
1/2 cup very thinly sliced red onion
1/2 cup very thinly sliced red bell pepper
Fine Cooking
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4 cups mixed mesclun greens
2 cups coarsely chopped bibb lettuce
1 cup very thinly sliced green cabbage
1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
1 cup fresh mint leaves
1 cup fresh cilantro leaves, coarsely chopped
4 small scallions (white and green parts), sliced into 1-inch lengths
1 cup cherry or grape tomatoes, halved
1/2 cup very thinly sliced red onion
1/2 cup very thinly sliced red bell pepper
Description
A Riff On The Cabbage Slaw Traditionally Served With Tonkatsu, This Salad Goes The Extra Flavor Mile With Lots Of Fresh Herbs, Crunchy Vegetables, And A Tangy Thai-inspired Dressing.
Fine Cooking
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