Saturday, July 31, 2010
Here is a summer salad I made up just now. Try it.
Chris Layer's Sabi-Slaw
You will need:
1 head of Napa Cabbage or Bok Choy, "slaw-chopped".
(or double the other ingreeds and use both!)
4 average sized carrots, grated. (I don't peel them, but I do give them a good scrubby wash.)
For the dressing:
1 Tablespoon of ground horseradish OR 1 teaspoon of Wasabi paste.
(Make sure you know how hot/potent your Wasabi paste is!)
1 Teaspoon of red pepper flakes*.
(Or add flakes to suit as far as heat, but beware: as the mixture "cooks" in the marinade it gets hotter!)
(*For a Korean "kim-chi" twist, substitute Srirachi hotsauce for the pepperflakes to taste.)
2 Heaping tablespoons of sesame seed. (Use the black seeds if you can find them.)
1/4 of an average sized sweet onion, grated or diced finely. (Vidalia if possible.)
1/3 cup rice vinegar.
2 Tablespoons of Honey. (Or to taste, for sweetness.)
5 Tablespoons canola oil. (Mild Sesame oil is OK too but will change the palate, for sure.)
1 teaspoon kosher or sea salt, coarse crystals, if you please.
1/2 lemon. (Keep aside until just before serving.)
Combine the "dressing" ingreeds, less the oil and whisk them together, then add the oil, whisk again, set aside.
In a large glass bowl, combine dressing/cabbage/carrots and toss until well-combined.
Once tossed, GENTLY press ingreds down a bit to maximize marinade/slaw contact.
Lay a sheet of plastic wrap directly on the salad and insure it's well-sealed.
Place bowl in the cooler for at least one to two hours to chill.
Just before serving, squeeze the lemon over the salad and give the mixture a toss to fluff it up.
Garnish with fresh mint or cilantro. Serve with pork on the grill, baked beans, and salad. Dry riesling or beer, please.