Ember Roasted Slaw With Mint Food
EMBER-ROASTED SLAW WITH MINT
Inspired by what is undoubtedly the world's most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant in Denver to the cabbage roasted in the embers and served with yogurt, sumac and lemon zest at Charcoal Venice in Los Angeles. This one features a sweet-sour dressing of sugar, vinegar and caraway seeds, with mint leaves stirred in at the end for freshness. Savoy cabbage is an excellent cabbage for grilling: The smoke circulates freely through its crinkled leaves.
Provided by Steven Raichlen
Categories salads and dressings, slaws, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
- Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
- Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
- Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
KOHLRABI, APPLE, AND MINT SLAW
Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
- Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.
MANGO SLAW WITH CASHEWS AND MINT
Kudos to my nephew for finding this one! A refreshing take on cole slaw.Mint is the unexpected ingredient. You can use any mangoes from underripe to ripe. Ones that are firm are not as sweet but hold their shape better and are delicious in this salad.
Provided by Paja9203
Categories Mango
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Toss mangoes, cabbage, pepper, and onion in a large bowl.
- Whisk line juice, vinegar, oil, salt and red pepper in a smaller bowl.
- Pour over slaw.
- You can serve immediately or leave flavours to meld for an hour in the fridge.
- Before serving toss with mint leaves and sprinkle with cashews.
Nutrition Facts : Calories 107.6, Fat 5.7, SaturatedFat 0.9, Sodium 179.9, Carbohydrate 14.7, Fiber 2.3, Sugar 9.8, Protein 1.9
FENNEL SLAW WITH MINT VINAIGRETTE
I tripped over this while loking for something else. It looks super refreshing! Elise had posted it on the Simply Recipes website and I brought it to Zaar. :) "The sugar helps bring out the natural sweetness of the fennel, don't leave it out! If you are firing up the grill this summer with fish or seafood, consider this fennel slaw as a fresh alternative to regular cabbage coleslaw to serve as a side. Even my father, who runs from fennel as if it were carrying plague, thoroughly enjoys this salad. Oddly, the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so only a hint comes through, and it is well balanced with the mint, shallots, and mustard." Marinating time is the 'cooking' time. :)
Provided by Elmotoo
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make the vinaigrette. Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
- Using a mandoline, shave the fennel into 1/8 inch slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. If you don't have a mandoline, slice the bulb as thin as you can. Chop some of the fennel fronds as well to toss in with the salad.
- Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Nutrition Facts : Calories 149.5, Fat 13.7, SaturatedFat 1.9, Sodium 332.1, Carbohydrate 7.4, Fiber 2.1, Sugar 1.8, Protein 0.9
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