Asian-Flavored Slaw

Last week, I was happy to do another demo at Blooming Glen Farm.  It's always so fun to make dishes there for the folks picking up their shares.  I get to cook in a beautiful setting, using the best ingredients you can find (and that were grown right there) and I get to talk to people who really appreciate and enjoy good food.

Here's the first recipe of the 5 that I made there.  All are pretty simple, have great flavors and use seasonal ingredients.  So try them!

ASIAN-FLAVORED SLAW (adapted from The Barbecue Bible by Steven Raichlen)
Serves 4

I used red cabbage because that's the kind of cabbage the farm had.  And since peas aren't in season, I didn't include them.

INGREDIENTS
1 garlic clove, minced
1 Tbsp ginger, minced or grated (or more to taste)
5 Tbsp rice vinegar (or more to taste)
2 Tbsp sugar (or more to taste)
1 Tbsp sesame oil
2 Tbsp black sesame seeds or toasted white sesame seeds
3 cups Napa cabbage, shredded (see note above)
2 medium carrots, peeled and shredded or grated
1/2 medium bell pepper, thinly sliced
4 scallions, white minced and green thinly sliced lengthwise
1/2 cup snow pea pods, whole, trimmed, stringed and thinly sliced (see note above)

• Combine garlic, ginger, 5 Tbsp vinegar, 2 Tbsp sugar and 1/2 tsp salt in a large bowl.  Whisk until sugar dissolves.  Then whisk in oil and seeds.
• Stir in cabbage, carrots, pepper, scallions and peas.  Toss to mix.
• Adjust seasoning as needed.
• Serve within 4 hours of making.   

Confetti Cabbage Salad with Spicy Peanut Dressing

One more recipe from the dishes I made at Blooming Glen Farm a couple of weeks ago.  This was probably the most popular of the dishes I made--and my favorite of the lot. 

If you're looking for a twist on the standard cole slaw, this is the recipe for you!  Enjoy!

Confetti Cabbage Salad with Spicy Peanut Dressing from America’s Test Kitchen

Serves 6

INGREDIENTS

1 lb red or green cabbage (about ½ medium head), shredded (about 6 cups)
1 large carrot, peeled and shredded
Salt
2 Tbsp smooth peanut butter
2 Tbsp peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 med garlic cloves, minced or pressed (about 2 tsp)
1 ½ Tbsp fresh ginger, minced or grated
½ jalapeno, seeds and ribs removed
4 med radishes, halved lengthwise and sliced thin
4 scallions, sliced thin

1.      Toss cabbage and carrot with 1 tsp salt in a colander set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.  Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately).  Press, but do not squeeze, to drain; pat dry with paper towels.

2.      Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalapeno in a food processor until smooth.  Combine the cabbage, carrots, radishes, scallions and dressing in a medium bowl; toss to coat.  Season with salt to taste.  Cover and refrigerate; serve chilled.  (Can be refrigerated for up to 2 days.)