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Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts

Susan S. Bradley — Thu, 15 Mar 2012 04:09:10 +0000

Maybe it was a month of chocolate recipe testing in February that caused my almost maniacal focus on healthy salads in March. Whatever the reason, I just can’t seem to get enough crispy, crunchy salad.

We are eating salads for lunch AND dinner this month, so the challenge has been to make each one uniquely flavorful and satisfying—so satisfying in fact that MauiJim is not clamoring for anything else.

I just had to do a riff on Coleslaw, a salad that is too often a mundane, sloppy concoction, swimming in sweet dressing.

A little research revealed that the term coleslaw arose in the late 19^th century. The name evolved from the Dutch named kool sla. Kool means cabbage and sla means salad. The English later changed it to cole slaw and eventually cold slaw. Today, you will often hear it referred to as simply slaw.

A traditional Cabbage Slaw is more often a humble sideshow than the main event. This slaw is not one bit traditional and can definitely be the main event if you like.

Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts

I love this salad. I could eat it happily every day: the crunchy peanuts, the abundance of veggies, the sweet raisins, the mint, the fragrant lime and ginger dressing. It’s wonderful as presented, but if you want to add a protein, grilled prawns make a dynamite accompaniment. And in case you have any leftovers, this slaw is magic as a topping for fish tacos.

Ginger Lime Dressing (makes ½ cup)
½ cup homemade mayonnaise (or Best Foods mayonnaise)
2 tablespoons fresh lime juice
1 teaspoon, peeled grated fresh ginger
1 teaspoon Garam Masala
1½ teaspoon sugar, plus a little more if needed to balance the lime juice
½ teaspoon fine sea salt, and more to taste
freshly ground black pepper, to taste

Slaw
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 bulb fennel, trimmed, halved lengthwise and slivered crosswise
1 medium red bell pepper, cored, ribbed, seeded, cut into quarters lengthwise, and then slivered crosswise
1 small poblano chile pepper, stem removed, halved lengthwise, ribbed, seeded, and slivered crosswise (use disposable gloves)
1 cup sliced celery
½ cup chopped cilantro
½ cup minced green onions
2 tablespoons chopped fresh mint, optional
½ cup Thompson seedless raisins, optional

Embellishment
1 cup roasted, lightly salted peanuts, whole or coarsely chopped
2 tablespoons chopped cilantro

To prepare the dressing, in a medium mixing bowl, whisk together the mayonnaise, lime juice, fresh ginger, Garam Masala, sugar, and salt. Taste for balance between the acidity of the lime juice and sugar.
In a large mixing bowl, toss together the cabbage, fennel, red bell pepper, celery, green onions, cilantro, and mint and raisins if using.
In a small mixing bowl, add the remaining ingredients and whisk to combine.
Add the dressing to the cabbage mixture and toss well. Taste and correct the seasoning if necessary.
Cover and refrigerate for several hours before serving.
Toss and serve.

Serves 6-8

Slaw Notes

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My Tabouleh

Susan S. Bradley — Fri, 09 Mar 2012 03:55:34 +0000

On a recent lazy Sunday, fired up by a surprising desire to eat healthy, my thoughts wandered to Tabouleh, that vibrantly addictive Middle Eastern salad of whole grain bulgur wheat, cucumber, tomato, red onion, copious quantities of fresh parsley and mint, and lemony vinaigrette.

I should know better by now, but in the future I must remember to NEVER follow the directions on the back of a package, even if those directions are given by BOB (of Bob’s Red Mill fame).

Bob told me to soak two cups of Bob’s Red Mill Bulgur in two cups of water for an hour. That sounds reasonable, except I ended up with SIX cups of hydrated bulgur, enough to feed six people Tabouleh for three days. The quickest way to end a newfound love for Tabouleh is to have to eat it for nine days in a row.

But just in case YOU end up with leftover Tabouleh, here are a few ways to use it.

What to do with Leftover Tabouleh

Wrap in a warm flour tortilla, along with crumbled feta.
Use as one component of another composed salad.
Add to a veggie soup.
Add to a nearly finished risotto.
Add to a lentil curry.
Include in a salad of warm roasted winter squash, radicchio, fresh mozzarella, and balsamic dressing.
Use as the base of a salad to which you add roughly chopped black kale (lacinato), sliced toasted almonds, toasted pumpkin seeds, dried cherries, and crumbled feta.

A bow of appreciation to David Lebovitz for his Tabbouleh post, in which guest contributor Annisa Helou reveals that Lebanese 7-Spice is often a part of this salad. I didn’t know that, and it’s a knockout contribution. Annisa also says that bulgur plays a minor role in authentic Lebanese Tabouleh, which is more of a fresh herb salad with only a sprinkling of bulgur.

In the end, I decided to go for a fine balance between bulgur, herbs, and veggies, which enabled me to serve this salad as a simple meal with warm flatbread alongside. I think it’s perfect.

By the way, there are multiple spellings for Tabouleh (tabbouleh, tabbuleh) but regardless, it is always pronounced tah-BUHL-lee.

My Tabouleh

This is very much a concept recipe. You can vary the ingredients and quantities quite a bit and still get a super tasty (addictive) salad. In the summer, when mint is overflowing the garden, I double the amount specified below. I sometimes throw in other herbs too, such as lemon thyme, lemon verbena, or even oregano. MauiJim protests if his Tabouleh is sans currants, so although not specified here, I often toss those in as well.

2 cups hydrated Bob’s Red Mill Quick Cooking Bulgur Wheat (1 cup bulgur makes 2 cups hydrated bulgur)

1 bunch flat-leaf parsley, stemmed and chopped (2 cups chopped)
1 bunch mint, stemmed and chopped (1 cup chopped)
1 cup diced tomato
1 cup diced cucumber
1 cup chopped red onion, crisped for ½ hour in ice water and then well drained
finely grated zest of 1 large lemon

Lemon Vinaigrette, Lebanese Style
finely grated zest of 1 large lemon
3 tablespoons fresh lemon juice
1 teaspoon champagne or white wine vinegar
2 cloves garlic, minced or pressed
½ teaspoon fine sea salt, plus more to taste
freshly ground black pepper to taste
6 tablespoons cold- pressed, extra-virgin olive oil
few drops Harissa, Sriracha, or Tabasco hot sauce, optional but highly recommended

Spices, optional but highly recommended
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground coriander
-or-
2 teaspoons Moroccan Ras El Hanout

In a large mixing bowl, combine hydrated bulgur wheat, parsley, mint, tomato, cucumber, red onion, and lemon zest. Reserve.
To make the vinaigrette, in a small mixing bowl, whisk together the lemon zest, lemon juice, vinegar, garlic, salt, pepper, olive oil, and optional hot sauce.
Add optional spices.
Taste for seasoning, and add additional salt and pepper if needed.
Drizzle about half of the dressing over the salad to begin with, tossing gently to combine. Add additional dressing until the salad is well dressed but not soggy.
Serve immediately. Leftover Tabouleh is delicious but not as vibrant as the freshly made salad.

Serves 4-6.

More on Tabouleh

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The Green Goddess (Dressing)

Susan S. Bradley — Sat, 08 Oct 2011 03:16:29 +0000

Suddenly, Green Goddess Dressing is showing up everywhere, as if in cahoots with overflowing fall herb gardens. I’ve encountered it on four menus in the past month. And I can’t stop ordering it, even though restaurant versions pale by comparison to what you can make in your own kitchen. Restaurants invariably hold back on the herbs, perhaps to control cost or to appeal to the less adventurous diner. This is a mistake, because this dressing is supposed to be all about the herbs and bold rather than timid.

In case you have no idea what The Green Goddess is all about, the legend goes that Executive Chef Phillip Roemer created it at the Palace Hotel in 1923, at an event in honor of actor George Arliss, who was the lead in the play “The Green Goddess” by William Archer.

The bright green dressing struck a glamorous chord and became one of the most popular dressings on the West Coast for several decades. Eventually, ranch dressing stole the limelight, however, and The Green Goddess lost its allure, concluding its 50-year reign in ubiquitous bottles on grocery store shelves, before disappearing almost entirely.

But thank heaven a resurgence is underway. The Green Goddess is too phenomenal to be lost forever. Today, there are almost as many versions of this iconic dressing as there are cooks. I have seen it made with oil and vinegar, mayonnaise, sour cream, mayonnaise and sour cream, and pureed avocado. The only constant seems to be lots of parsley and fresh herbs, especially mint.

For me, a proper Green Goddess Dressing must be mayonnaise-based, rather than oil-based. An oil-based Green Goddess Dressing is simply Fresh Herb Vinaigrette, which may be very good, but it’s not The Goddess of Green. The other essential elements of this dressing are anchovy, garlic, and lemon. I also like a little heat from Serrano chile, a little bite from Dijon mustard, and a little zing from capers. This dressing is not meant to be demure.

Green Goddess Dressing is infinitely versatile, and you should feel free to make it your own. Just taste as you go, building a perfect harmony of compelling flavor notes on top of a rich creamy base of mayonnaise.

Green Goddess Dressing

This is a marvelous salad dressing—rich, creamy, herbaceous, tangy, zippy, and savory. No one flavor steals the show; rather it’s the ultimate ensemble act.

large handful flat leaf parsley
large handful fresh chives or green onions
small handful fresh mint leaves
small handful fresh basil or tarragon, optional
1 Serrano chile, stemmed, seeded, and ribbed (use disposable gloves)
2 tablespoons capers
2 large cloves garlic, peeled
zest of 1 large lemon

1 cup Best Foods mayonnaise
¾ cup buttermilk
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2 anchovy filets or 2 teaspoons anchovy paste
1 teaspoon Dijon mustard
½ teaspoon fine sea salt, plus more to taste
freshly ground black pepper, to taste

In a processor fitted with the steel knife, puree the parsley, chives, mint, basil, capers, garlic, and lemon peel. If you are using an anchovy filet, add it here.
Add mayonnaise, buttermilk, lemon juice, vinegar, anchovy paste (unless you added anchovy filet above), and Dijon mustard. Process to incorporate.
Taste the dressing, and season with salt and pepper to taste.
Before serving, check the viscosity of your dressing. If the dressing is too thick (likely), thin with additional buttermilk.

Makes 3 cups.

Green Goddess & Blue Cheese Dressing

If you love blue cheese, this dressing will rock your world.

above ingredients
½ cup crumbled blue cheese

At Step 1, add crumbled blue cheese.
Proceed as directed with the rest of the recipe.

Resources

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Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette

Susan S. Bradley — Sun, 18 Sep 2011 02:56:14 +0000

Every year about this time, I start craving salads. And by craving, I mean intense, must have it, primal longing. It’s as if my body, as well as my mind, knows that fresh local produce will soon be a fading memory. I find myself at the farmers markets overloading my trusty, ever ready Metro Kart with bell peppers, celery, sweet onions, corn, lettuce, fennel, chiles, and tomatoes. Plus whatever else looks amazing that day.

Then I have fun all week creating tasty whole-meal salads for lunch and even dinner. I don’t need meat or even pasta right now. There will be plenty of time ahead for hearty meals. While I can still get a huge variety of amazing local produce, all I really want to eat is salad. Salad, salad, and more salad.

But not just any salad of course. It has to have plenty of color, crunch, and wake up every one of my taste buds. This salad delivers on all counts.

Red & Orange Bell Pepper Salad with Mint, Parsley & Lemon-Garlic Vinaigrette

This tangy, crunchy, delectable country salad is satisfying enough for a simple supper, if served with a loaf of homemade bread or Seeded Bread Crisps. You might also consider adding a handful of crumbled feta cheese or serving with warmed fresh goat cheese.

For a more substantial meal, throw a few skewers of marinated prawns on the grill and serve alongside the salad.

2 red bell peppers, cored, ribbed, seeded, and cut into ½-inch dice
1 orange bell pepper, cored, ribbed, seeded, and cut into ½-inch dice
1 medium red onion, peeled, and chopped
4 ribs celery, with leaves, ends trimmed and sliced on the diagonal
12 Calamata olives, pitted and halved
2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves)
grated zest of 1 large lemon
small handful flat leaf parsley, leaves only, chopped
small handful fresh mint leaves, chopped

Lemon Vinaigrette
3 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
½ cup cold pressed, extra-virgin olive oil
2 cloves garlic, peeled, and minced or pressed
fine sea salt, to taste
freshly ground black pepper, to taste

Prepare the vegetables as indicated above. Reserve.
In a small mixing bowl, whisk together the lemon juice, white wine vinegar, olive oil, and garlic until emulsified. Season to taste with salt and pepper. Reserve.
In a large salad bowl, combine the bell peppers, onion, celery, olives, chiles, lemon zest, parsley, and mint.
Pour the vinaigrette over the salad and gently toss to combine.
Serve right away.

Serves 3-4.

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If you have read this far, please leave a comment. Include your blog URL and CommentLuv will automatically link back to your most recent blog post. Also join LunaCafe on Facebook for daily adventures in the OtherWorldly Kitchen. I appreciate your support more than I can say. Blessings…Susan