I wanted to eat more vegetables, so when our new Barnes & Noble
opened, I found a book all about making them ( not a vegetarian cookbook but a
vegetable cookbook). So far I made two things and they were both delicious! It's
a good book to read as well because not only do they have recipes but it tells
you basic concepts about each one and how they tested various ways to cook them
and cut them.
The book is "The Best Vegetable Recipes" From the editors of Cook's Illustrated.
Here is one of the two I made and they were both wonderful.
Confetti Cabbage Salad with Spicy Peanut Dressing
1 lb. green or red cabbage (1/2 medium head), shredded
1 large carrot, peeled and grated
salt
2 T. smooth peanut butter
2 T. peanut oil
2 T. rice vinegar
1 T. soy sauce
1 tsp. honey
2 medium cloves garlic, chopped
1 (1 1/2-inch) piece fresh ginger, peeled
1/2 jalapeno chile, stemmed and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin
1. Toss the cabbage, carrot, and 1 tsp. salt in a colander or large mesh
strainer set over a medium bowl. Let stand until the cabbage and carrot wilt, at
least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold running
water (or in a large bowl of ice water if serving immediately). Press, do not
squeeze, to drain; pat dry with paper towels. (The cabbage and carrot can be
stored in a zipper-lock plastic bag and refrigerated overnight)
2. Place the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and
chile in the workbowl of a food processor. Process until a smooth dressing is
formed. Toss the cabbage and carrot, radishes, scallions, and dressing together
in a medium bowl. Season to taste with salt. Cover and refrigerate until ready
to serve. (The salad is best the day it is made but will keep refrigerated for
several days)
This was good and spicy, like an Asian cole slaw.
Enjoy!
