Full Recipe
Author
Ethan Frisch |
Description
"This is the only dish I make that my wife, Shahla, will reliably get excited about. You can use any vegetables you have on hand for this salad. If you have cucumbers, chop cucumbers. I like to start slicing them down the middle lengthwise, and then gently smashing each half with the side of my knife, Chinese style, to create lots of cracks and edges, before slicing it into thick half-moons. If you have cabbage, do the opposite: slice it as finely as you can, gossamer strands of crunchy brassica. Add any other crunchy veggies you want, sliced thin—carrots, bok choy, broccoli, whatever. A good vinegar is nice here but not essential."
