Gingeed Cabbage-beet Salad Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Red onion, diced
1/3 cup: Red wine vinegar,
1/4 cup: Safflower oil,
1/4 cup: Parsley, minced
1/4 cup: Crystallized ginger, minced
15 ounce: Pickled beets, drained &, diced
2 cup: Sweet red cherries, pitted
6 cup: Red cabbage, shredded
Parsley sprigs,
Directions:
Combine all ingredients except parsley sprigs. Cover & refrigerate
overnight or up to 2 days. Garnish with the parsley sprigs & serve.
"Vegetarian Gourmet" #11.
Submitted By MARK SATTERLY On 06-26-95
Source from luhu.jp
overnight or up to 2 days. Garnish with the parsley sprigs & serve.
"Vegetarian Gourmet" #11.
Submitted By MARK SATTERLY On 06-26-95
Source from luhu.jp