Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Shredded Vegetable Salad
Makes 4 Servings

My take on chopped salad, and it doesn't get much better than this. If you have ponzu on hand (it keeps forever and, in fact, improves in the refrigerator), use it; otherwise, plain soy sauce is fine. And if you have a mandoline, this is the place to use it; it will take care of all of the slicing and julienning very quickly.

• 3 tablespoons ponzu or soy sauce plus more to taste
• 1/3 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chopped fresh green Thai chile
• Salt
• 1 cup thinly sliced red cabbage
• 1 cup thinly sliced Napa cabbage
• 1 cup julienned carrot
• 1 cup julienned daikon radish
• 1 cup julienned jicama
• 1 cup thinly sliced cucumber
• 1 cup trimmed bean sprouts
• 1/2 cup thinly sliced scallions
• 3 tablespoons fresh cilantro leaves

1. In a large serving bowl, whisk together the ponzu or soy and mayonnaise, stir in the lime juice and chile, and season to taste with salt.


2. Toss the dressing with the remaining ingredients until well mixed, then add additional ponzu or salt to taste. Garnish with cilantro and serve.