Cha Cha Cha I
Written by Scotia48 on July 30, 2008 – 4:51 pm -One of the best and most lively restaurants in San Francisco is ChaChaCha in Haight Ashbury. It is a Cuban/Puerto Rican/Chinese tapas place that is a feast for the eyes (Santeria alters on the walls) as well as the palate. If you can find the cookbook on Ebay, it’s well worth the purchase price. Here’s a good accompaniment to BBQ meat this summer. I usually add some black freshly ground pepper, too!
Spicy Cabbage Salad
Serves 4-6
2 C jalapeno flavored vingegar
1/4 C white sugar
1 T habanero or Tabasco sauce
Sea salt to taste
1 C fresh lemon juice
2 1/2 T toasted sesame oil
1 red cabbage, cored and shredded
1 green cabbage, cored and shredded
4 carrots, peeled and shredded
1 bunch fresh cilantro, stemmed and minced
Combine the dressing and whisk, add the veggies and toss. Let sit for about an hour and serve or put covered in fridge to get cold.
Tags: BBQ, cabbage, Recipes
Posted in Diaries, Recipes |
6 Comments
You must be logged in to post a comment.
Talk about fusion cuisine!
The owners, Philip Bellber is a Puerto Rican-New Yorker and Leon Pak a Chinese-Cuban, have a great take on their cuisine. They call it “New World cuisine”.
Nice!
Have you ever tried the daikon salad recipe on the Melissa’s label at the grocery? It’s really not bad, especially when you make it not just grated daikon, but carrot and cabbage. It’s very similar to this, but sans the habanero.
I’ll have to try that. I heard of a recipe that sounded really good and they have come in here like gangbusters! Beautiful plants and so prolific.
Daikon grows like gangbusters? If so, cool! I’ve bought them just to watch them sprout in my fridge with the intention of planting them.
If not, I’m very curious what …
Oh, I don’t know why a word got deleted from that post. The gangbusters plant is called celeriac and it’s a bulb related to celery and is popular here. Good in stir fry and good chopped and onions and garlic added with herbs with a little olive oil.