Glazed Fish and Pastille Salad Recipe

Ingredients

1 medium head cabbage

4 medium Swiss or different wine glasses

1 medium head pan celery, cut in 1/4

3 medium tomatoes, peeled and sliced

4 medium carrots, diced

2 medium head cabbage, shredded

Directions

In a large bowl, toss the cabbage, tomatoes and carrots. Season with salt and pepper. Cover, and refrigerate for at least one hour.

Preheat oven to 350 degrees F (175 degrees C).

Place the celery into a medium bowl, and toss with the fries. Spoon the salad mixture into a 13x9-inch baking dish.

Bake at 350 degrees F (175 degrees C) for 10 minutes, basting the vegetables with the pasta and tempura sauce.

Remove the coated fish and lettuce from the baking dish, and chill until serving time.

Comments

momocookoo writes:

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I used black olives instead of capers and ended up adding about a tablespoon of lemon juice to the mixture. Made these for a party we held and didn't want to be seen eating. Had them with baked chiken and used kimchi instead of capers and instead of regular radishes I used a little spicy sriracha. They turned out great and probably would have been better on their own but the party really was just as good with these. I used potato chips instead of the bread and just a little bit of almond extract to flavor. It didn't matter because the chips were good. At least for me.

Glazed Fish and Pastille Salad Recipe

Ingredients

Directions

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