Skip to main content

SRC: Spicy Slaw

By
The Secret Recipe Club's Group A needed a little bit of help this reveal, so I stepped up to cook from BCMom's Kitchen, a blog written by Anna. Before I left Group A, Anna actually had my blog and blogged about my rhubarb focaccia. She enjoyed it! Now it's my chance to return the favor and shine the spotlight on her blog and recipes. What fun.

Anna laments that in this age of fast food and busy schedules, home-cooked meals seem almost a thing of the past. So she aims to find and share recipes that are not only good, but EASY! Many of her recipes here can be prepared ahead of time and almost all use ingredients you probably have on hand. I have bookmarked to make her Coconut Lemon Bars, Spicy Avocado Chicken, and Oriental Closelaw

But for today I decided to adapt her Spicy Slaw she posted that was originally made by her friend Ricki. I simplified, added more herbs, and took out a few of the "hot" ingredients as my boys' palates still border on preferring mild to medium versus spicy.


Ingredients

  • 2 C thinly sliced green cabbage
  • 1/2 C chopped fresh cilantro
  • 1 T fresh chopped oregano
  • 1 t fresh chopped tarragon
  • 1 t minced fresh garlic
  • 1 large tomato, finely chopped
  • 1/2 C sweet onion, finely chopped
  • 1/2 C caper berry juice
  • 3 T caper berries, chopped
  • 1 T capers
  • 1/4 C mayonnaise
  • 1 t vinegar
  • pinch of crushed red pepper flakes, optional

Directions
 Mix all ingredients in large mixing bowl. After mixing, let it sit for 30 minutes or so (if you can!) to let the flavors blend.  Then mix, again, before eating.


Labels:

Comments

  1. bcmomtooJune 2, 2014 at 6:59 AM

    I was going to say that, even though the word spicy is in the title of the recipe, this isn't really spicy, but I'm not really the one to ask. I like spicy! Anyway, hope you liked it - and now I really need to make some!

    ReplyDelete
  2. CatherineJune 2, 2014 at 7:04 AM

    I love a good fresh slaw. Blessings, Catherine

    ReplyDelete
  3. Kathy WalkerJune 2, 2014 at 8:09 AM

    This looks like a refreshing side for some of those hot days that are on our horizon! Great SRC selection....visiting from Group B.

    ReplyDelete
  4. SarahJune 2, 2014 at 1:03 PM

    i love seeing new recipes for slaw- such a great dish in the summer. yum!

    ReplyDelete
  5. AngelaJune 2, 2014 at 6:29 PM

    I love slaw and I'm not sure what caper berries are versus capers?

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more