Ingredients
1 lb chinese cabbage
1 finely shredded
3/4 cup thinkly sliced red pepper
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh
1 cilantro
1/4 cup lime juice
2 tbsp vegetable oil
1/8 tsp salt
1/8 tsp red pepper flakes
1 cl garlic sliced
Directions
Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl.
Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes &
Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended.
Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. Cover &
Chill Throughly. (Fat 4.8. Chol. 0.)
Servings: 6 servings
Cabbage & Cilantro Slaw Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
We can follow the history of `recipes` back into antiquity, in truth as far back as early Egypt, and quite possibly further than that. In practice though, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to academics are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient Romans were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on, there are two books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that appears on menues today, but rather recipes for the types of food on the menus of the rich and powerful of the time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new culinary innovations prompted an eruption in manuscripts on food, some of which still exist in private collections. For the centuries that followed, the powerful families of Europe tried to offer the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 20th century, cooking books were starting to become popular mostly as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Cabbage & Cilantro Slaw recipe.
