Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, June 8
Slaw.....
Finally got around to making some homemade slaw, both "regular" and Asian style. Here's the ingredient list for each:
Classic coleslaw
1/4 head cabbage, shredded
1/2 green apple, sliced thin
1 medium cucumber, chopped or sliced
1/4 cup flat parsley, chopped
1/4 cup chopped scallions
1t whole grain mustard
2T white wine vinegar
1t salt
1t sugar
celery seed
Dissolve salt/sugar in the vinegar/mustard juice, then toss with rest of ingredients. Toss a few more times in the next hour or two before serving. Drain if necessary. Before serving, mix in up to 1/3 cup mayo (or not at all). Toss in some celery seed if you'd like.
Asian slaw/salad
1/4 head cabbage, shredded
1/2 red onion sliced thin
1t grated fresh ginger
1/4 cup chopped scallions
1-4 thai peppers, diced
1/4 cup cilantro, chopped
1T rice wine vinegar
1t chile oil
1t toasted sesame oil
1t sugar (or sweet ginger/chile sauce)
1/2t powdered ginger
1t salt or to taste
Combine dressing to dissolve, then toss with 'dry' ingredients. Keep tossing until it smells really good. Eat whenever.
This Asian slaw just kept smelling better as I tossed it a few times in the hour after making it. We'll see how it is today (12 hours after making). I don't know if the cabbage will get a little soggy, but I'm betting the flavors will still be great.
Time posted: 08:18 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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