Quench MagazineRoman Coleslaw | Salad | Quench Magazine
Roman Coleslaw | 1 md Cabbage 3 oz Olive oil 1 tb Liquamen (sep. recipe) 1 tb White wine 1/2 ts Cumin seed, ground 1 ts Caraway seed 1 Leek, trimmed, chopped
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Ingredients
- 1 md Cabbage
- 3 oz Olive oil
- 1 tb Liquamen (sep. recipe)
- 1 tb White wine
- 1/2 ts Cumin seed, ground
- 1 ts Caraway seed
- 1 Leek, trimmed, chopped fine
- 1 Coriander leaf, chopped
- (optional) Pepper and salt to taste
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