This is the slaw from the Harvest Fair, and it is quite popular, even with youngsters who normally run away from cabbage. Easy to do, it is light and crunchy, and the colors brighten any table. The dressing on this salad is a loose vinaigrette, using less oil than usual for a salad dressing.
INGREDIENTS:
¾ head of green cabbage ¼ head red cabbage 1 cup roasted salted peanuts 1-2 cups Sesame Amazu Dressing (Recipe follows)
METHOD:
Using a fixed blade slicer, or food processor with fine slicer disc, or knife, slice the cabbages finely into a large non-reactive bowl.
Toss with enough dressing to wet the cabbage, but not pool in the bottom of the bowl. Mix well.
When ready to serve, top with the peanuts.
Sesame Amazu Dressing:
¼ cup sugar ½ cup rice vinegar ½ cup water 1 tablespoon sesame oil 2 cups canola oil
Put the sugar, water, and vinegar into a blender and blend until the sugar “disappears”.
Add the sesame oil and blend to completely emulsify.
With the blender running, slowly stream in the canola oil until you are at the 2 cup level. Taste the dressing on a little cabbage and see if you like it. If you wish, you can add a little more oil to thicken the dressing, but it will mute the brightness of the dressing that is the hallmark of this salad.
Chef’s Notes:
If you wish you could put some carrot into the salad, or scatter some cilantro onto it for a nice spark. This is good with shreds of steamed chicken or shrimp if you wished to make it into a meal. Try it with shrimp, avocado, cilantro, green onion shreds, and some steamed shelled edamame.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
