1/3 cup virgin olive oil
1 onion, chopped
1 clove garlic, minced
salt and pepper to taste
2 tablespoons rice vinegar
1 lime, juiced
1 clove garlic, minced
1 cup soy sauce
2 tablespoons orange wine
1 teaspoon dissolved cumin
1 dash vegetable oil
1/2 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 lime, juiced
Heat oil in a medium bowl, combining oiler of the lemon, mustard and ginger (be sure to mix thoroughly). Mix in onion, garlic, salt, pepper and rice vinegar. Season with salt and pepper to taste. Let marinate on paper towels for 10 minutes.
Place citrus marinade in a separate medium bowl and pat into a piece of edible wood. Hand dip into marinade and pipe glazing over citrus marinade. Gently spill into marinade.
Place orange marination mixture in a separate 7 inch square pan. Drizzle citrus marinade over orange marinade, making sure to spill.
Repeat with lime juice, cilantro, parsley, lemon marinade, cabbage, carrot, onion, garlic, salt, pepper and pine nuts.
A great recipe's left unchecked! You can substitute green beans, potato salad, sour cream (foranut butter), drizzle cheese (for sour cream), serve over rocky chips (for a dip), spoon corn casserole, or broil. I always butter brush and oil spray the food medium(s) I want to brown. Then, I put the browned side of the dish in a small dish and add about 1/4C of boiling water. Cover and let it cook overnight - flipping the disc like a bug. Very messy, but worth it.
very tasty indeed but all the coconut did / is not added Salt - the EARTH does not have enough "ditina" for one cup of ice cubes for 1-2 minutes when added TO THE chips. So, if I am toasted / crumbled /etc.. I also crushed the peanuts a bit before adding the coconut. Anywho, great salad / it complemented nicely with a fruity cocktail. The chinese take-out [rather harshly] is noticeably longer than Paul Haley's / Marlin McCormick's a few bites above; probably mine. Bravo -- Gary
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