Asian Slaw with Shallot Oil & Amber Vinegar

Fresh and light, this Vietnamese-style salad is beautifully accented by a shallot oil and amber vinegar dressing.

2-3 cups thinly-sliced Savoy cabbage
1 cup cherry tomatoes
¼ cup thinly-sliced green onion
1 Chantenay carrot, peeled and shredded
1 cucumber, peeled and sliced
¼ cup crushed peanuts
¼ cup crispy fried shallots (see recipe)
3 tablespoons shallot oil
¼ cup amber vinegar
Sea salt and fresh ground pepper

1. Place cabbage in a serving bowl followed by all other prepared vegetables.

2. Mix together amber vinegar and shallot oil and pour onto salad right before serving. (Salad can be made up to a day in advance if not dressed.) Garnish top with peanuts and shallot crisps after tossing.

this week's recipes
cozying up to fall

farm & garden notes
hello, october!

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.