Cold Chinese Cabbage with Cilantro

Cold Chinese Cabbage with Cilantro

 

Ø      Macerate finely diced shallots in white wine vinegar for 15 minutes or so.

 

Ø      Slice Chinese or Napa cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper.

 

Ø      Let the cabbage sit about 10 minutes so it starts to wilt.

 

Ø      Add a handful of fresh cilantro leaves and serve.