Sandwich Slaw

I love slaw on my sandwiches. I love the freshness it brings, the crunch, the tang of vinegar. It is what really makes a sandwich. I generally just throw a few things together without hard and fast rules. There is no wrong way to make a slaw, but this slaw is kind of perfect. I use seasoned rice vinegar which is one of my favorite things.

I cut about 1/3 of a small head of cabbage into thin strips and then chopped the opposite direction for a finely shredded chop. This gave me four cups of cabbage that I put in a big colander. I sprinkled with a teaspoon of salt and let it sit, the salt bringing out the liquid, for several hours. (Actually, I left it overnight.)

The next day, I squeezed the liquid out of the cabbage, put it in a bowl and added

  • 1 cup of chopped yellow onions
  • 2 carrots, peeled and grated
  • 2 cups of chopped cilantro
  • zest from 1 lemon

I mixed these together. Then I squeezed the lemon and added the juice with an equal amount of seasoned rice vinegar, some pepper, and 1 TBSP of olive oil. It should have enough salt from the salting the night before. Season it to your taste.

I know the usual ratio in dressing is 2:1 oil to vinegar and this is the opposite, but this makes it tangy. It doesn’t exactly pickle the slaw, but it gives it a light, bright, zing that I want.

This makes enough for six sandwiches, more or less, depending on how much you like to use. I use this with bacon, sausage, or in this example, pulled pork. It makes a perfect sandwich or on a tostada shell, a delightful, fresh tostada.

DSCN6994

Red Chard Salad with Red Onions, Parm & Poached Egg

Red Chard Salad with Poached Egg, Parm & Dressing.

I tossed some red chard with the Mustard Vinaigrette and let it rest, letting the vinaigrette “cook” it for about 15 minutes while I poached an egg. I sliced parmesan on top and laid the poached egg on the top of the salad.

I poach eggs in a a sauce pan with a few inches of simmering water. I add a bit of vinegar to the water. Crack the egg in a small bowl first so you can slip it into the water rather than drop it. You can stir around the outside of the egg to encourage the white to sort of spin together using centrifugal force. Turn off the heat and put a lid on the pan and let rest for 4 minutes. Use a slotted spoon to remove it from the water without bringing water to ruin your salad.

Break the yolk and stir the yolk into the salad, mixing it with the vinaigrette. It makes a creamy sort of vinaigrette.

Roasted & Fresh Brussel Sprouts & Bacon Salad with Parm & Mustard Vinaigrette

Bacon & Brussels Sprouts Salad with Parmesan and Mustard Vinaigrette

Make the Mustard Vinaigrette first – at least an hour before serving. This makes enough dressing for several salads.

Mustard Vinaigrette

  • 2 cloves of fresh garlic, crushed
  • 2 tablespoons Dijon mustard
  • 1/3 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper (to taste)

Stir mustard and vinegar together with a whisk, add oil slowly, whisking it int o emulsify. Add salt, pepper and crushed garlic. Let rest for at least an hour. Keep refrigerated.

Salad

Lay four strips of bacon on a baking sheet and roast in the oven at 400° until browned. Remove when finished (about 8 minutes) and set on a paper towel to cool.

While the bacon roasts, cut 2 cups of brussels sprouts in half, pulling off some of the outer leaves. Set the leaves aside.

Turn the oven up to 450°, toss the brussels sprout halves with 1 TBSP of bacon grease, salt and pepper and lay on a baking sheet to roast. These will be just roasted until done, not charred, so about 10 minutes max.

Bacon & Brussels Sprouts Salad with Parmesan and Mustard Vinaigrette

See that the brussels sprouts are only lightly browned.

Slice small pieces of parmesan and chop a bit of parsley.

To assemble the salad, lay down the brussels sprouts, the bacon, the parm, the loose, fresh brussels sprout leaves, the parsley and then add the dressing. Toss lightly.

Apricot Pear Sandwich Slaw

dscn6892

Chop about 1 cup of red cabbage and lightly salt, setting it aside while you make the dressing.

Chop up 5 dried apricots into small pieces. Heat a clean, empty saucepan (no oil, no butter) to med. Add about 5 anise seeds and warm until aromatic. Toss in the dried apricots and an equal amount of water, about 1/4 cup. Cook until the apricots fall apart and are tender, adding more water if necessary. When the water is all soaked into the apricots, add 2 TBSPs of rice vinegar and stir quickly. Toss into cabbage, season with salt and pepper to taste.

With just four ingredients, this achieves a subtle and complex flavor, blending the aromatic pungency of the anise with the sweet tartness of apricots, the bite of the vinegar and the fresh crunch of cabbage. It’s delightful on its own but I made it as a sandwich slaw to use with slice pork roast on bread.

However, before I started to make this, I got a wild idea to make a different kind of sandwich and ended up using it in an amazing sandwich made with Bacon, Eggs, Onions, Pears and Parm. This is plenty for 4 to 6 sandwiches, or a couple small side salads.

Rocket & Chickpea Salad with Cantaloupe Dressing

DSCN6737

I made the salad dressing earlier and let it refrigerate so the flavors were mellowed and blended. I used a Magic Bullet™ but a blender or food processor would work even better.  My inspiration was a Linguini al Melone I had several years back at Martinelli’s, a wonderful local deli that closed last year. The linguine has a melon cream sauce. It was as delicious as it was weird, so every taste, I was thinking this is so weird, it tastes so good.

I thought melon might be just sweet and creamy enough to pair very well with rocket – which I have a lot of thanks to the Oregon Food Bank Harvest Share. Rocket is peppery and its bold flavor takes some thought to balance.

Melon Vinaigrette

  • 1 cup of melon
  • 1/4 small yellow onion
  • 1 tbsp sugar
  • 1/4 cup rice vinegar
  • salt and pepper to taste

Add everything together and pulse until smooth. You may adjust ingredients to your taste, but remember it is a dressing so you want the flavor more intense than what you would eat plain. It should be tart and sweet. Honey might be a good substitute for sugar, but I don’t have any except buckwheat honey and that is too smokey a flavor for this.

Toasted Chickpeas/Garbanzo Beans

Open a can of chickpeas, drain and rinse thoroughly. Drain so they are dry. You can pat them dry with a paper towel if you are in a hurry. Heat a cast iron pan on the stove a medium high heat, about 7 out of 10 on an electric stove. Add the chickpeas without oil and toast them, shaking the pan frequently so they do not burn. When they first begin to pop in the pan (just a little pop, not like popcorn) shake some salt and paprika on them and keep shaking and roasting until they are browned and slightly toasted. I would normally roast them in the oven but it’s over 90°.

Rocket Salad

Cut a very small yellow onion in half length-wise, cut off the ends and then slice thinly length-wise for small strips of onion. Then chop two stalks of celery on the diagonal for nice thin, but longish pieces. Then add about 4 cups of rocket. You can see that about half the salad volume is rocket.

Toss the chickpeas on top and stir. Add the dressing when you serve so the dressing does not make the chickpeas mushy.

This is a delicious salad. There is the bite of the onion, the earthy celery, the peppery rocket and the smoky, salty paprika of the chickpeas and blended and worked together with the sweet and tangy cantaloupe dressing.

This makes 4 servings, though you could make it in smaller batches and save the toasted chickpeas for something else.

 

Potato Salad with Green Beans

DSCN6718

So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.

This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.

So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.

In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.

This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.

Fruit Fusion Gumbo

DSCN6633

I asked friends to suggest names for this one. It’s a delicious fruit salad made with plums and cucumber which are botanically a fruit.

So I cut up a cucumber and 3 plums. There were two different kinds of plums, hence the different colors. I chopped up about 2 TBSP of yellow onion. Dumped them all in a plastic container and then made a dressing.

Dressing: Mix together. Buckwheat honey takes a long time to mix in but keep at it, it will dissolve. You can add more vinegar if you like. There is no olive oil or anything so it’s not a vinaigrette. It just seems to me that the juices in the fruit really do not need oil. Pour the dressing on the fruit. Put the lid on the bowl and shake it up. Refrigerate  for an hour or so and it will be delicious.

  • Zest and juice of one lemon
  • 1/2 tsp of chile powder
  • 2 tsp of mustard
  • 2 tsp of buckwheat honey and
  • rice vinegar, about 1/4 cup

 

This made 6 servings. There are things that get better and better the longer they sit, so making a single serving would be silly.

Zacatecas Cole Slaw

DSCN6618

I was passing the radishes at WinCo and saw how big and beautiful they were, unblemished and at their peak. I could not resist grabbing a bunch. I also got two big heads of cabbage and about a pound of cilantro at the Oregon Food Bank’s Harvest Share so I really needed to figure out something to use them. I remembered how La Sirenita would add slices of radish as a garnish and got this crazy idea of making a Mexican cole slaw. I looked at a few recites for ensalada de repollo, but didn’t find anything that appealed to me.

  • 1/2 head of cabbage sliced thin, salted and rested in a colander for 20 minutes. Squeeze out liquid.

Add

  • 1/2 red onion sliced thin and chopped
  • 4 large radishes sliced horizontal, as thinly as possible
  • 1/2 cup of chopped cilantro
  • Zest from 1 lime (get all the zest you can)

Mix well using blender or Magic Bullet.

  • 1 fresh lime, juiced
  • 2 TBSP olive oil
  • 1 TBSP rice vinegar
  • 1 tsp chile powder
  • Salt and pepper

So, the traditional ratio for a vinaigrette is 3:1 oil and acid (vinegar) and this is closer to 1:1 with the lime juice. But that’s how I like it, I am happy with just vinegar, but it really needs the oil to make the vinegar adhere to the veggies and suspend all the spices, so I never do 3:1 even if that is the proper ratio. Cooking is about personal preferences and I will use a Magic Bullet to help these emulsify even though the ratio is out of balance. It is what I like. For a more traditional dressing, 3 TBSP of olive oil to 1 TBSP of vinegar.

This is not a single serving because this salad tastes better the second, third and fourth days. It makes 8 to 10 servings. I love this on a tostada with some broiled carne asada.

Kale & Cabbage Salad with Toasted Pepitas & Plum Vinaigrette

DSCN6610.png

I sliced 1/4 head of cabbage into thin ribbons and chopped up an equal amount of fresh kale in similar thin ribbons.

In a large pot, I brought 2 cups of water to a boil with a teaspoon of salt. I added the cabbage and kale and put a lid on it, letting them cook for one minute. I strained the water off and set them in the fridge to cool.

Meanwhile, I sliced up 2 plums and sautéed them in 2 TBSP of white wine vinegar and 2 tsp of soy sauce with 2 tsp of Tajín. I added a bit of salt and pepper, a tsp of sugar and stirred until the plums were just about to break down, but were still holding together. I poured the dressing on the kale and cabbage, stirred and set back in the fridge to cool.

Before serving, I toasted the pepitas in a bit of peanut oil with smoked paprika.

This made two large servings or four small salads. It’s a great blend of hearty veggies, sweet fruit and tangy vinegar. The pepitas add a bit of crunch and umami.

Asparagus Pear Couscous Salad

DSCN6395.png

I made the couscous using the leftover broth from cooking farro just to add the richness of the vegetable broth to give it a deeper flavor. I made the farro and couscous at the same time and after the couscous was done, I stuck it in the fridge overnight to make a salad for lunch the next day.

  • 1/2 cup couscous
  • 1/2 cup vegetable broth
  • 1 Bosc pear
  • 1/4 yellow onion
  • 4 stalks asparagus
  • 2 TBSP chopped parsley
  • Seasoned rice vinegar

To make the couscous, I poured 1/2 cup of hot broth on top of 1/2 cup of couscous in a plastic container and put the lid on it for 5 minutes. Then I stirred it so it did not stick together. I put the lid back on and left it in the fridge overnight.

To make the salad, I took four thin early asparagus and cooked them in simmering water just long enough to be tender. I cut into chunks. While the asparagus was cooking, I chopped up about 1/4 of an onion, chopped up a 2 tbsp of parsley and cored and cut up a Bosc pear. I added a bit of salt and pepper. I added 1 tbsp of seasoned rice vinegar. I shook it on so that is a guess. I added enough to add dress the salad lightly.

This is was light, fresh and delicious. The pears and asparagus are amazing together with the seasoned rice vinegar. The onion adds a bit of bite, the parsley a bit of freshness and then the couscous is a great foundation.