This flavorful, Asian-inspired cabbage salad packs a punch with crunchy sugar snap peas, fried eggs and a rich dressing.
Slideshow: Cooking with Cabbage
2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
1/2 medium onion, sliced
3 cloves garlic, minced
8 cups shredded napa cabbage (about a 2-pound head of cabbage)
1 cup sugar snap peas, sliced
1 tablespoon fish sauce
1/2 teaspoon sesame seed oil
2 large eggs, beaten
Fresh cracked black pepper, to taste
How to Make It
Heat large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft and lightly browned.
Stir in the cabbage, sugar snap peas, fish sauce, sesame seed oil, eggs, and pepper. Stir well to coat the cabbage with the egg, and then cook for 1 minute or until the egg is cooked and the cabbage is wilted.
Taste for seasoning and serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.