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Rubaiyat Release Day

Gingery Cabbage Slaw with Smoky Beef and Herbs

Serves 4
Fatted Calf Cookbook (used with their permission)
Pairs well with:
Rubaiyat, North Coast

This easy to prepare recipe from the folks at Fatted Calf pairs very well with grilled meats.


4 oz. Ganba* or dried beef, torn into bite-size pieces
1/4 c. peeled and julienned fresh ginger
2 green onions, julienned
1 or 2 red or green Thai chiles, minced
1 large carrot, peeled and julienned
6 c. shredded napa cabbage
1 T. fish sauce
juice of 2 limes
1 tsp. honey
1/2 c. chopped fresh cilantro
2 T. chopped fresh mint
1/4 c. chopped toasted peanuts
fine sea salt


Using a mortar and pestle, pound the dried beef until it splinters and shreds. Alternatively, place the dried beef in the workbowl of a food processor and pulse until finely shredded.

In a large bowl, combine the shredded beef, the ginger, green onions, chile(s), carrot, and cabbage. in a small bowl, stir together the fish sauce, lime juice, and honey and pour over the cabbage mixture. Using your hands, toss the slaw to distribute the dressing. Let sit for 10 to 15 minutes to allow the vegetables to soften slightly and absorb the dressing.

Fold the cilantro, mint, and peanuts into the slaw. Taste for seasoning and add more salt, if needed. Serve immediately.

*Ganba recipe from page 50 of Fatted Calf’s Cooking with Jerky cookbook

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