Week 47 – Asian Cole Slaw

b.salad 11.28.11 asian cole slaw

Thanksgiving is over. The turkey and all those decadent side dishes have been shared and put away. It was another truly fabulous feast, but now I crave something fresh and light. Something with a crunch. For me, Vietnamese food satisfies those cravings.  Bon Appetit

Asian Cole Slaw
A perfect accompaniment to the delicious Banh Mi Sandwich.

Serves 8
6 cups red cabbage
2 carrot, peeled and grated
2 cups bean sprouts
1 cup roasted peanuts
½ cup scallions, sliced
3 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon soy sauce
½ tablespoon sesame oil
½ tablespoon brown sugar
½ teaspoon ginger, minced
½ lime lime juice
1 tablespoon cilantro, for garnish, optional

Cut the cabbage in half, cut the core out and chop the cabbage half into thirds. Slice the chunks of cabbage into thin slices and place in the bowl. Add the carrots, bean sprouts, scallions and peanuts.

In a small bowl, whisk together the vinegar, peanut oil, soy sauce, sesame oil, brown sugar, ginger and lime juice. Pour the dressing over the salad. Let the dressing marinade at room temperature for about an hour. Garnish salad with cilantro, if desired, and serve.

Week 46 – Brussels Sprout Salad

b.salad 11.21.11 brussels sprout salad
My family pulls together the massive Thanksgiving meal as a potluck. Each member of the extended tribe brings a dish or two and as the years have gone by, we have settled into a fairly regular routine. Everyone loves my sister’s creamy, garlicky mashed potatoes, my mom makes the most fabulous sweet potatoes and I…

The Hills are Alive with Color

b.story 11.11.17 maples5
From my shower, through a small window, I look out at a stand of trees. Gazing out, I plan my dinner menu, solve the design challenge that has me stumped, or daydream about white sand and sunny skies. It is a tiny peephole view where I watch the change in light and weather brought by…

Week 45 – Roasted Squash Endive Salad

b.salad 11.14.11 squash endive
Fall is in the air and, like clockwork, I am craving the bitter flavors of kale, collards and endive. There is something about the days growing shorter that causes me to long for a big pot of bitter greens served with a splash of vinegar. Especially when it is placed on my plate alongside a…

Hidden Surprises

b.story 11.11.10 surprises
Have you ever walked by a corner, seemingly a million times before, and suddenly something catches your eye?  It could be something your eyes passed over many times before, but that something causes you to pause and really see it for the first time.  Perhaps it is a new bloom, creating a colorful spot along the path.  Perhaps…

Week 44 – Oregon Salad

b.salad 11.11.07 Oregon
No year-long blog about salads would be complete without a couple of the classics, especially a classic that has convinced my incredibly picky daughter that she LOVES salad!!  Of course, if I had been the one to place the colorful plate of greens, berries and nuts on the table before her, she would have turned up…

Week 43 – Grilled Radicchio Salad

Grilled Radiccio Salad
Sometimes delicious things come in ugly packages.  Celery root is the first to come to mind.  I find kiwi to be less than appealing until you peel the rough, mottled skin to find the sweet, juicy meat underneath.  And I have to admit that the grilled radicchio I made tonight wasn’t the most photogenic salad…