Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Thursday, March 31, 2011
Napa Cabbage Slaw
I'm sure there are as many variations on cabbage slaw as there are cooks, but I think mine is pretty unique. I add dried mulberries, dress it with a kumquat vinaigrette, and sprinkle it with Japanese furikake (toasted sesame seeds and shredded nori). Tart, sweet, crunchy. Delicious. Inspired by the two heads of Napa cabbage and loose carrots in my CSA box this week, I decided this would be the perfect side dish to my green garlic gazpacho.
For the slaw: wash, dry, and thinly slice two heads of Napa cabbage. Shred six carrots. Add a handful of dried mulberries.
For the dressing: 1/4 C port balsamic vinegar, 1/2 C olive oil, 1/4 C ginger syrup, juice from 6 kumquats, fresh chopped basil. Emulsify then pour over slaw.