It has become a bit of a custom for my friend Marilyn and I to combine ingredients from each of our kitchens to cook (and eat!) dinner together with our families. We did that on Sunday, in order to make the spring rolls that Marilyn’s Chinese mother-in-law makes from scratch. I would love to write about Mrs. Lee’s spring rolls, which are delicious. But Marilyn’s husband broke the news to us that our attempt was not at all authentic—so we need to keep perfecting our technique.
We did, however, create a lovely Asian inspired slaw to go with our dinner, and I am happy to share the recipe. It is a salad of shredded cabbage and carrots, with chopped broccoli, mung beans, scallions and cilantro tossed with a vinaigrette of seasoned rice vinegar, sesame oil, grapeseed oil and toasted sesame seeds. It is refreshing, light, super healthy and easy—and it goes great with the spring rolls made by a nice Jewish girl from Long Island and a nice Irish Catholic girl from Grove City, Ohio.
Loaded with fiber, vitamins and nutritional goodness, this slaw is a great accompaniment to many main courses. It is packed with vitamins C, K and A, is a good source of protein, potassium, and heart healthy and cholesterol lowering enzymes.
2 cups shredded cabbage
1 cup shredded carrots
1 cup chopped broccoli
1 cup mung beans
½ cup chopped scallions
½ cup chopped cilantro
¼ cup seasoned rice vinegar
¼ cup sesame oil
¼ cup grapeseed oil or other neutral oil
1 tbsp. toasted sesame seeds
salt and pepper to taste
Mix all ingredients together in large bowl. Adjust the seasoning (may want to add more seasoned rice vinegar, pepper or salt)
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