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a slaw less ordinary.
Had a hankering yesterday for something tangy and cool, tasty, refreshing and well, interesting. Also wanted something that would compliment the chicken I had planned to marinate & throw on the grill later in the evening. What came to mind was slightly less ordinary than the usual grilled chicken & coleslaw. Nothing too crazy now, in fact I stayed within those same parameters but instead of simple chicken & mayo based coleslaw I went with Asian flavors for something a bit more unique & light.I used soy sauce, sake, mirin, scallions, garlic & fresh ginger to create a marinade for the bird (allowing it to soak it up for a couple hours). For my slaw I shredded cabbage (red & green), scallions, red bell pepper, cilantro, apples & carrot- tossing the whole mess with oil, rice vinegar, soy sauce, sesame oil and minced ginger (hmmmm, I may have added a pinch of brown sugar in there but I cant quite remember). If I had any around I probably would’ve added a pinch of fragrant basil, a handful of crisp daikon..maybe a squeeze of tart lime juice, some fresh peas, crunchy bean sprouts and/or sweet mandarin slices- the options truly are deliciously endless.
When all was said and done this meal was exactly what I had been craving, just absolutely spot on. If there was ever a food that could be described as quenching- this slaw is it. All those lovely fresh veggies, paired with the bright flavors of ginger, rice vinegar, etc. and then perfectly finished off in the refrigerator….good lawd- I can (and will) eat this all summer long.
2 Tbsp sesame oil
1/4 cup vegetable oil
1/4 cup rice vinegar
2 tsp soy sauce
1 TBSP minced fresh ginger
5 cups shredded cabbage
1 red bell pepper, very thinly sliced
6 scallions, very thinly sliced
1 carrot (use a peeler to shave off thin ribbons)
1/2 granny smith apple, very thinly sliced
1/2 cup chopped cilantro
1. Mix first 5 ingredients together (I suppose a whisk would work well here).
2. Place remaining ingredients in a large bowl and toss with dressing to coat. Season with salt & pepper. Cover & place in the refrigerator until cool.
*You can garnish your salad with roasted peanuts if you wish- its tasty & I find that it adds a nice crunch.
Posted on July 22, 2010 ()
Seattle is home. It has a lot to offer- grocery co ops, inviting cafes, charming bookstores, friendly folk....
My time is spent... Horseback riding- a big passion of mine. There's nothing like a day at the stables and the bliss of a good long solo trail ride.
Running- a lot. I also maintain a regular yoga practice.
Writing, reading...some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- country, bluegrass, folk, etc. And of course, anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, radicchio, avocado, red grapes, salmon, mussels, heirloom tomatoes, tahini, olives, walnuts, asparagus, barbecue chicken, pulled pork, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
