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Modern Coleslaw
What to Serve
 
 
Modern Coleslaw
Winter 2011
By: Lucy Waverman
 
 





2 cups (500 mL) slivered napa cabbage
1 cup (250 mL) julienned English cucumber
1/2 cup (125 mL) slivered red onion
2 tbsp (25 mL) slivered basil
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

Combine cabbage, cucumber, onion and basil in a large bowl. Sprinkle with rice vinegar and olive oil and season with salt and pepper to taste. Serve on top of fish.

Serves 4
 
     
 
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