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Ingredients
Radishes2/3 cup, shredded
Carrots1/2 cup, shredded
Scallions1, thinly sliced
Coconut Vinegar2 tbsp
Coconut Sugar3 tbsp
Salt1/4 tbsp
Mint1/4 cup, chopped
Cilantro1/3 cup, chopped
Thai Basil1/4 cup, chopped
Watera splash
Olive Oil1/4 cup
Fish Sauceor soy sauce, 2 tbsp
Chili1/2, deseeded and chopped
Coconut Aminos2 tbsp
Lemongrass1 tbsp, minced
Limes1 juiced
Sourdough1/2 loaf, cubed
Cucumbers2/3 cup, sliced
Tomatoes1/2 cup, sliced
Eggs1–2, fried and rough cut
Steps
- Toss together slaw ingredients and set aside for as little as 30 minutes or as long as overnight.
- Whisk together dressing ingredients and set aside.
- Toast bread cubes in a 350°F oven for about 6 minutes, until golden.
- Toss the sourdough cubes, cucumber, tomatoes, pickled slaw, and dressing together.
- Plate on a serving platter or individual plates, topping with fried-egg pieces.
- Enjoy!
Cook a meal for someone you love
Cook a meal for someone you love
Kohlrabi, Fennel, Carrot, Baby Gem & Cilantro Slaw with Jalapenos and Persimmon Vinegar
By Chef Oliviero Borgna
Cook Time
15 minutes
Serves
4
Whole Fish Baked in Salt, Crispy Rosemary Potatoes, Bietola Condito (Chard)
By Chef Oliviero Borgna
Cook Time
1 hour 30 minutes
Serves
2 abundantly