Skip to main content

SRC: Spicy Slaw

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But for today I decided to adapt her Spicy Slaw she posted that was originally made by her friend Ricki.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.


Comments

  1. 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. I love a good fresh slaw. Blessings, Catherine

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

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

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce