Boistfort Valley Farm
Community Supported Recipe Box



  • 5 tablespoons seasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons minced fresh chile (including seeds)
  • 1 teaspoon finely grated peeled fresh ginger
  • 1 1/2 teaspoons Asian sesame oil
  • 1 1/2 lb Savoy cabbage, thinly sliced (6 cups)
  • 1/4 lb sugar snap peas, trimmed thinly sliced (1 cup)
  • 1 smallish carrot, cut into thin matchsticks


dish: salad
season: summer, fall

Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in chile, ginger, and sesame oil.

Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.

Gourmet, The Last Touch, August 2002