Chat Leftovers: We've got your slaw
Hearts and flowers: That's what's hot in today's Food section as Valentine's Day approaches. Read about how local chefs and their spouses keep the romance alive when they can rarely see each other in the evenings; and learn about gelatinas, the amazing handmade gelatin flowers popular in Mexico that are finding a fan base here. In our Book Report, you'll find small-batch recipes for chocolate lovers that make just enough for you and that special someone. So, like I said, hearts and flowers. Well, and also sodium: reporter Tim Carman looks into whether Americans can ever cut back on the stuff. Too much sodium, of course, is bad for your heart. See how neatly it all ties together?
Mosaic Cuisine and Cafe: Have any of you eaten at this restaurant in Rockville? I love love love their coleslaw and would love to replicate it but have no idea where to start.
When the question came up last Wednesday, recipe editor Bonnie Benwick made a quick call to the restaurant and found chef Armando Diaz, who said he would send her the recipe, scaled down to household quantities. Bonnie promised she'd make the recipe available to the chatter. The chef came through last night, and now Bonnie's making good on her promise. So, thanks to both of them.
We haven't tested it yet, but after we do, we'll add it to our online Recipe Finder. So you might check there sometime soon to see whether we've added any tweaks or helpful hints.
Here's the recipe:
Mosaic Cuisine and Cafe's Ginger Cabbage Slaw
This no-mayonnaise slaw is popular with the Rockville cafe’s customers.
Adapted from chef Armando Diaz.
For the slaw
1 small green cabbage, finely shredded
1 small red bell pepper, stemmed and seeded, then cut or shaved into thin slices
1 small green bell pepper, stemmed and seeded, then cut or shaved into thin slices
10 basil leaves
Leaves and tender stems from 1/4 bunch cilantro
For the dressing
1-inch piece peeled ginger root, cut into slices or coarsely chopped
1 medium clove garlic, cut in half
1 shallot, cut in half
1/4 cup unseasoned rice wine vinegar
1/4 cup olive oil
2 tablespoons regular or low-sodium soy sauce
Pinch kosher salt
For the slaw: Combine the cabbage and bell peppers in a large mixing bowl. Drizzle lightly with the sesame and olive oils; toss to coat.
Coarsely chop the basil leaves and cilantro. Refrigerate them together in a covered container or resealable plastic food storage bag until you are ready to assemble the salad.
For the dressing: Combine the ginger, garlic and shallot in a food processor; puree to a smooth paste. Add the rice wine vinegar, oil, soy sauce and salt; pulse several times to form a smooth dressing. Taste, and adjust the seasoning as needed.
About 10 minutes before serving, add the prepared herbs and dressing to the vegetables in the bowl. Toss to coat and mix thoroughly.
| February 9, 2011; 10:00 AM ET
Categories: Chat Leftovers, Recipes | Tags: Chat Leftovers, Free Range, Jane Touzalin
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