Thursday, September 18, 2008

End of Summer Salads

I recently brought some of this salad into work for DA today (recently being today) and he asked if the recipe was on the blog. I thought it was, because I remember writing the post, and when I checked I realized it had gotten lost in my backlog! So here is yet one more summer salad recipe before it's too late to make summer salads any more!

This year for the 4th of July we decided to stay in Boston and go to the gigantic fireworks display (I have been told it's the largest in the country) with my parents. It's the kind of thing my Mom has always wanted to do, but dealing with parking is such a pain that we never did. Since JR and I now live within walking distance of the river and downtown Boston, this was clearly the year to make it happen.

Mom & Dad came over in the afternoon and brought a big fruit salad and my Mom's world famous Copper Pennies. I then pulled together another coleslaw recipe from Smitten Kitchen, this one a bit different, had no mayo and an Asian influence. I knew my Mom and Dad would love it. We also grilled some corn and fish and had a feast.

Then we walked to the fireworks, which were totally worth it, and highly recommended.

Napa Cabbage and Sesame Seed Slaw

Wasabi Dressing Ingredients:
2 teaspoons wasabi powder (available at Asian markets, specialty stores and many large supermarkets)
1 tablespoon water
2 cloves garlic, minced
1 tablespoon finely grated ginger
1 tablespoon fresh lime juice
1/3 cup rice wine vinegar
1/4 cup peanut oil
1 tablespoon honey
Kosher salt and freshly ground pepper, to taste

Slaw Ingredients:
1 large head Napa cabbage, finely shredded
2 large carrots, peeled and finely shredded
4 green onions (white bulb and 3 inches of green), finely sliced on the bias
1 cup finely sliced snow peas (strings removed and sliced on the bias)
Wasabi dressing
Kosher salt and freshly ground pepper, to taste
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted

Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger, lime juice, vinegar, oil and honey, and season with salt and pepper.

Combine the cabbage, carrots, green onions and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with the sesame seeds.

Side Note: This salad also made an appearance at Labor Day and about 5 other weekends this summer. We had it this past weekend with some spicy buffalo wings for the second Patriots game and it was the perfect accompaniment. It stores well and everyone loves it. I highly recommend it the next time you need to bring a salad somewhere!

1 comment:

Dan Abdinoor said...

Thanks for the slaw, Karen. It was more tasty than I imagined.