{"id":22083,"date":"2011-10-02T16:59:37","date_gmt":"2011-10-02T20:59:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22083"},"modified":"2011-10-02T18:33:18","modified_gmt":"2011-10-02T22:33:18","slug":"southeast-asian-napa-cabbage-and-mango-slaw%e7%99%bd%e8%8f%9c%e3%81%a8%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e3%81%ae%e3%82%a2%e3%82%b8%e3%82%a2%e3%83%b3%e3%82%b3%e3%83%bc%e3%83%ab%e3%82%b9%e3%83%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22083&lang=en","title":{"rendered":"Southeast Asian Napa Cabbage and Mango Slaw
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\"\"<\/a><\/p>\n

Southeast Asian Napa Cabbage and Mango Slaw<\/strong>
\nOctober 2, 2011<\/em><\/p>\n

Last night I had craving for Asian food. It was pretty late and we didn’t feel like driving down to the city. That’s when I realize how limited my choices are if I want to find Asian food around here… I decided to get a sushi package from the upscale supermarket, but the tuna somehow tasted funny with too much spicy sauce (actually I hope it was the reason why it tasted funny). After an experience like this, I always tell myself I should just stay home and make Asian food myself.<\/p>\n

Here is a tasty slaw packed with Southeast Asian flavors I made for lunch today. I like napa cabbage, both raw and cooked. The raw napa cabbage gives the slaw a nice texture.<\/p>\n

Southeast Asian Napa Cabbage and Mango Slaw: napa cabbage, mango, ginger, red onion, mint, cilantro, vinegar, sugar, salt, fish sauce, lime juice, salad oil<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

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Southeast Asian Napa Cabbage and Mango Slaw October 2, 2011 Last night I had craving for Asian food. It was pretty late and we didn’t feel like driving down to the city. That’s when I realize how limited my choices are if I want to find Asian food around here… I decided to get a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-22083","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22083"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22083\/revisions"}],"predecessor-version":[{"id":22099,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22083\/revisions\/22099"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}