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Yummly User: "Actually slaps, such a simple but tasty recipe. R…" Read More
16Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 head cabbage (very thinly sliced, 1 pound or 5 to 6 cups shreds which will be easiest on a mandoline if you have one)
- 4 medium carrots (peeled into ribbons with a vegetable peeler)
- 5 kale leaves (lacinato, ribs removed, leaves cut into thin ribbons)
- 4 scallions (thinly sliced on an angle)
- 1 tsp. kosher salt
- 1/2 cup all purpose flour
- 6 large eggs (lightly beaten)
- canola
- safflower oil
- 1/4 cup ketchup
- 1 1/2 Tbsp. worcestershire sauce (note: this is not vegetarian)
- 1/4 tsp. Dijon mustard
- 1 Tbsp. cooking wine (rice, or sake)
- 1 tsp. soy sauce
- 1 Tbsp. honey (use 2 if you like a sweeter sauce)
- 1/8 tsp. ground ginger
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Reviews(2)
Yummly User 2 years ago
Actually slaps, such a simple but tasty recipe. Really recommend making the sauce with it. Surprised I’ve never tried to make this before.
Abigail Sarmac 8 years ago
I really like these. In particular, I liked that the batter wasn't as overwhelming. The focus is the vegetables, not the pancake. Will definitely be making again.