Well it has been awhile since our household has tried a new produce. We've been choosing and purchasing but have planned meals poorly. So with a zest I declared today was a day I felt like cooking. This enthusiasm may have come from a week of not eating the healthiest and that yesterday we ate two meals - both purchased although we shopped with a meal plan. Today I decided to try a lunch with an "asian" flair - with flavors expressing that desire. We tried our hands at a curried carrot soup with an asian slaw. Together they sounded good but weren't as yummy as I hoped. On their own - delicious. Together - somewhat disconnected. But let's chat about this yummy slaw.
This is so sad to admit but I have never made a homemade coleslaw. I have purchased the bagged mix and then made the dressing. Which is homemade but a ridiculous waste of money. Also this was a nice change to coleslaw as no mayo was used. Exciting right? This was a recipe we found in a cookbook we have and then adapted. We used our new produce - Napa Cabbage (might also be called Chinese Cabbage). This might sound exotic but most supermarkets do carry this variety. It is mostly white with green tips. The shape is closer to an oval versus the round ball. It is a milder variety with more tender leaves. If you are looking for a cabbage wrap or want to eat the leaves raw I would suggest the napa cabbage is slightly sweeter and weaker to the bite.
Now let's talk about the slaw. Four veggies make up the base of the slaw - shredded napa cabbage, chopped green onion (or scallions), chopped bell pepper, and shredded carrot (which you would think would bridge this slaw with the carrot soup- flavor-wise). Then the dressing had a creamy peanut butter base with a mix of oils and vinegars. A true vinaigrette tends to follow the ration 3:1. Three parts of oil to one part of vinegar. This recipe called for quite a few vinegars and different oils which I encourage everyone to purchase a different flavor when shopping every now and again. It is a fun, quick way to change meal flavors. This dressing we used rice vinegar and white wine vinegar (as the original recipe called for rice wine vinegar)toasted sesame oil, vegetable oil, some soy sauce (adds saltiness), brown sugar (sweetness), and then some minced garlic and grated ginger. We added the sauce (more of a paste - but be careful adding water to loosen the mixture) - rinsed cabbage will share its liquid as the slaw sits and blends its flavors. The recipe then suggests right before serving adding some chopped peanuts. We had the peanuts ready and forgot to add. You need that bite or even the crunch of those crunchy noodles you can buy at the supermarket. The Napa cabbage is so tender that it lacks that crisp bite that slaws tend to have. So that extra bite from the peanuts or the crunchy noodles would add that texture. Because the flavor was delicious. A great produce find. This slaw would make an excellent addition to some grilled chicken rolled in a tortilla shell for a chicken slaw wrap.
May your HealthFULL Journey encourage you to step out of your comfort zone and yet still find joy and comfort when on unfamiliar ground. 'Til we meet again. . .
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