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.

Labels: , ,

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.

Labels: ,