Vietnamese Summer Garden Noodle Salad

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish

Dressing……

Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar

Directions

In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.

Garden Coleslaw

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup mayonnaise
½ cup plain yogurt
¼ cup apple cider vinegar
3 tablespoon Dijon mustard
2 teaspoons celery seeds
2 teaspoons dill weed
1 teaspoon black pepper
2 teaspoon salt
1 cup green cabbage, shredded
1 cup nappa cabbage, shredded
2 cups red cabbage, shredded
2 medium carrots, shredded
1 medium red onion, chopped, fine
1 bunch green onions, chopped
1 red bell pepper, sliced into 1 inch match sticks
1 cup fresh parsley leaves
¼ cup fresh chives, chopped fine
Black volcanic salt for garnish

Directions

In a medium mixing bowl whisk together mayo, yogurt, vinegar, and spices until smooth and creamy. In a large mixing bowl toss together all vegetables and coat with dressing, a little at a time, mixing as you go making sure it is well mixed. Let stand for about 30 minutes before serving. Garnish with volcanic black salt.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Ensalada de Repollo (Cabbage Salad)

May 6th, 2011 § 1 comment § permalink

Serves 6-8

Often seen in small Nicaraguan restaurants soaking in big batches at room temperature, it is similar to a sauerkraut with a Latin Style and a citrusy tone.

Ingredients

3 cups shredded green cabbage (about ½ medium head)
1 cup chopped fresh tomato
Juice of 3 limes
1 tablespoon salt

Directions

In a medium mixing bowl toss cabbage and tomato with lime juice making sure it is very wet but not excessively dripping, if more lime juice is needed juice one more lime. Season with salt and let sit at room temperature for about 10 minutes before serving.

*For a more modern version try adding ½ cup fresh cilantro leaves or use red cabbage.

Baby Bok Choy Mint Millet with Cilantro Ginger Miso

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup millet, cooked
¼ cup adzuki beans, cooked
¼ cup red cabbage, shredded
6-8 shitake mushrooms, sliced
3-4 green onions, sliced
1 carrot, sliced thin or shredded
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh Thai basil, chopped
1 teaspoon fresh ginger, chopped
2 cloves garlic, chopped fine
1 teaspoon miso paste
½ teaspoon olive oil
2 tablespoons rice vinegar
2 small baby bok choy, steamed slightly and cut in half
Sesame seeds

DIRECTIONS

In a large mixing bowl, combine millet, beans, mushrooms, green onions, carrots and fresh herbs, and toss together well. In a small mixing bowl, whisk together fresh ginger, garlic, miso, olive oil, and rice vinegar. Drizzle over millet mixture and gently toss. Serve with baby bok choy atop the millet mixture and sprinkle with sesame seeds.

Panfriend Dumplings Stuffed with Pork and Cabbage

October 8th, 2010 § 0 comments § permalink

Jiao Zi (China)
Serves 4 to 8 (makes about 32 dumplings)

INGREDIENTS

For the Dough

2¼ cupws unbleached all-purpose flour, plus some extra for dusting
1 tablespoon grapeseed or other neutral oil

For the Filling

2 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes
½ pound boneless pork loin, chopped fine or freshly ground pork
1 small head baby bok choy, trimmed, chopped fine, and hand-wilted
2 scallions, trimmed and sliced into thin rings
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon toasted sesame oil
½ teaspoon salt
½ teaspoon freshly ground white pepper

Soy-Vinegar Sauce

Makes about ½ cup

¼ cup soy sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon finely chopped scallion

PREPARATION

Combine the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir until the sugar has dissolved.
Pour into small dipping bowls and add the scallions just before using. This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.

For Cooking and Serving

Grapeseed or other neutral oil to coat a large skillet
1 cup water mixed with 1 teaspoon unbleached all-purpose flour
1 recipe soy-Vinegar Sauce (recipe follows)

1. Make the dough: Place 2 cups of the flour in a large bowl and keep the remaining ¼ cup handy. Add the oil and 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towl, and let it rest for 30 minutes.

3. Make the Filling: While the dough is resting, drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients. Mix together well and keep refrigerated until you are ready to assemble the dumplings.

4. Assemble the Dumplings: Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

5. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and then roll it out until ½ inch thick. Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

6. Using the cookie cutter, cut out as many rounds as you can, usually 7 or 8. Collect the leftover dough and put it aside under a damp kitchen towel for later use.

7. Pick up 1 dough round and pleat and pinch one side. This will pull the round into a bowl shape. Place a rounded tablespoon of filling in the center. Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal. Place the dumpling, pleated side up, on the prepared tray. Repeat with the remaining rounds and filling. Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

8. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

9. Cook the Dumplings: Generously coat a large skillet with oil and heat it over medium heat. Arrange the dumplings in the pan, pleated side up, leaving a little space around each. Cook until the bottoms just begin to brown. Choose an empty spot in the pan and pour on enough of the starchy water to reach about a third of the way up the side of the dumplings. Cover and simmer for 10 minutes. (If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes. Do not allow the dumplings to thaw before cooking.)

10. Remove the cover so that any remainig liquid can cook off completely. Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.

11. Remove the jiao zi with a spatula and cook the remaining jiao zi. Serve with the Soy-Vinegar Sauce.

©Recipe courtesy of Wai Hon Chu

Panfriend Dumplings Stuffed with Pork and Cabbage

Red Cabbage, Mint and Beet Salad

October 5th, 2010 § 0 comments § permalink

Serves 6


INGREDIENTS

2 cups red cabbage, shredded
3 medium beets, shredded
2 medium carrots, shredded
1 cup fresh mint, chopped
1 tablespoon cumin seeds, toasted
1 tablespoon lime zest
Juice of 2 limes
1 teaspoon sesame oil
2 tablespoon grapeseed oil
Salt and pepper

PREPARATION

Toss together in a large bowl, cabbage, beets, carrots and mint.  In a medium mixing bowl whisk together cumin seeds, lime zest, lime juice, sesame oil, grapeseed oil, salt and pepper.  Toss over cabbage mixture and mix well.

Fresh Cilantro Radish Cabbage Salad

November 12th, 2009 § 0 comments § permalink

Makes approximately 2 cups

INGREDIENTS

1 cup mixed baby greens
1 cup red cabbage, shredded super fine
6 medium red radishes, sliced thin
½ cup fresh cilantro leaves

PREPARATION

Toss all ingredients together in a large bowl. Use as a topping for fajitas or toss with lime juice and enjoy as a salad.

Herbed Cabbage Slaw and Buttermilk Herb Ranch Dressing

November 8th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup shredded green cabbage

1 cup shredded purple cabbage
1 cup baby tatsoi leaves
1 cup cauliflower florets (par boiled)
½ cup red bell peppers, chopped fine
½ cup shredded carrots

Buttermilk Herb Ranch Dressing

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons red onion, grated
1 tablespoon shallot, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

PREPARATION

Toss together, cabbages, tatsoi, cauliflower bell peppers and carrots, mix well. Set aside. For dressing, in a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste. Pour over mixed slaw veggies and mix well.

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