We Eat Our Vegetables, I Swear

January 8, 2008

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From the looks of this site’s Recipe Index (to which I just made some user-friendly improvements), you might think that our diets are bereft of vegetables. In reality, vegetables are the most abundant component of our diets. So much so that it’s worth it for us to go to a separate produce market every week, in addition to our other grocery store (okay, fine, grocery stores; I get a little out of hand when it comes to grocery shopping). It’s just that the veggie dishes don’t always make it the blog.

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After being in a braise-y, roast-y mood last week, this week I’m feeling the urge to make brighter, more acidic dishes. And veggies. Lots of them. If fact, it was a record-setting week for us at Stanley’s, our aforementioned produce market.

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So, I thought I’d better share a veggie focused recipe with you—lest you think we eat chocolate tarts and cinnamon rolls day in and day out. Moreover, this cole slaw—which features a vinegar-based (i.e. mayo-free) dressing—also satisfied my craving for bright (cilantro, scallions), acidic (both from the rice wine vinegar and lime juice) flavors. Bonus points for the vibrant colors (thanks to a mix of cabbages and both black and white sesame seeds) and the intense kick of heat (imparted by a hefty pinch of crushed chiles). This cole slaw was perfect paired with Sunday night’s crab cakes. And, because this recipe makes a lot, it was wonderful for lunch yesterday. I might even have some for dessert tonight! See—I told you I like vegetables.

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(Click “more” for the recipe)

Spicy Asian Slaw

1/2 head of red cabbage, core removed
1/2 head of green cabbage, core removed
3 tablespoons rice wine vinegar
juice of 1 lime
2 teaspoons dark sesame oil
1/2 teaspoon red pepper flakes
1 bunch green onions, sliced thinly on the diagonal (divided)
1/2 teaspoon white sesame seeds
1/2 teaspoon black sesame seeds
2 tablespoons cilantro, minced + several whole sprigs for garnish, if desired

.Slice cabbage into thin strands. Wash and dry the cabbage; set aside.

In the bottom of a (very) large bowl, whisk together the vinegar, lime juice, sesame oil and red pepper flakes. Place the prepared cabbage, all but 1 tablespoon of the green onions, and the cilantro on top of the vinegar mixture. Toss to fully incorporate.

Before serving, top the slaw with the sesame seeds, reserved green onions and sprigs of cilantro.

6 Responses to “We Eat Our Vegetables, I Swear”

  1. tara Says:

    Simply gorgeous stuff; I have to say, most of my favorite crunchy salads are those with an Asian twist. I am sure anyone would love to eat their veggies when served up this!

  2. ourkitchensink Says:

    Tara: Thank you! I love Asian flavors, but I don’t often use them in salads. I think this slaw has convinced me to do so.


  3. First off, I feel the same way about my recipe index…the desserts make up 50% of the list! Also, this slaw looks similar to one I make. I am sure this was delicious!

  4. JEP Says:

    This is one beautiful lookin’ slaw! Red cabbage is a favorite of mine, too!

  5. Gracie Says:

    Can you tell me how many servings this makes? We made this tonight for a family of 6. 5 of us LOVED it. We doubled the recipe, still have plenty left, but would like to get a better idea of the portion size. I’m a Weight Watchers leader, and count my points.

    This recipe is so good! And knowing that the cabbage came from someone’s garden (unfortunately not ours) is a plus!

    Thanks!

    G


  6. Gracie: It’s been a while since I made this, but I think this would safely serve 6 (and probably have some leftovers). Glad you liked it!


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