The Sensitive Kitchen

Monday, July 30, 2012

Cilantro Peanut Slaw

This recipe is based on something delicious I saw on a friend's plate at a southern California restaurant. Take care to sliver the cabbage as thin as you can; it makes a difference.

1 1/2 Tbsp unseasoned rice vinegar
1 Tbsp honey
2 tsp toasted sesame oil
2 tsp soy sauce
4 drops lime oil (optional)
1 tsp chili-garlic paste
1 Tbsp canola oil

liberal grindings of freshly cracked black pepper
1/2 small head green cabbage, very finely slivered
1/4 small head red cabbage, very finely slivered
1 carrot, peeled and grated
1/2 bunch (1/2 to 2/3 cup) scallions, very thinly sliced
1/2 large bunch (1/2 to 3/4 cup) cilantro, minced
1 cup peanuts or cashews, chopped

Stir together vinegar, honey, sesame oil, soy sauce, lime oil, chili-garlic paste and pepper until thoroughly incorporated. Stir in canola oil, whisking to combine. Set aside.

Toss together cabbages, scallions, carrots and cilantro. Add nuts. Toss with dressing and serve.

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Salmon with Horseradish Dijonnaise

The girls still prefer my old standby of salmon with a chili spice rub, but we adults like to mix it up every now and again. 

1 Tbsp mayonnaise
2 tsp Dijon mustard
1 tsp grated horseradish
1/8 tsp salt
1/8 tsp freshly cracked pepper
1/2 cup panko bread crumbs
12 ounces wild Pacific salmon

Preheat oven to 400. Mix mayonnaise, mustard, horseradish, salt and pepper in a small bowl. Spread evenly over salmon fillet. Press panko onto top of salmon; spray with olive oil spray. Bake 10-12 minutes (depending on thickness) until fish is just cooked through.

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