I don't know if any of you have ever followed Mark Bittman. He is an author of some of my favorite cookbooks. One of his greatest in my mind is "Kitchen Express". His recipes "offers a sampling of 404 inspiring recipes. But don't expect another How to Cook Everything. This newest (Kitchen Express) is of a different kind—simple and snappy, and rarely calls for measuring spoons."This is how I like to cook. Start with a recipe, find out I don't have all the ingredients and wing it by adding a little of this and a little of that! This cookbook is a must have for your shelves.
Cole Slaw
So I had some cabbage, onion, carrots, leftover broccolini (which I found in my fridge), zucchini, and some fronds from the fennel we received in the share.
Using the grater section on my food processor, I graded it up into a slaw. I used about half the head of green cabbage from my share. Use the amount you need.
The dressing I did sort of measure so I will give you the base of it here and you can decide how much to make for the size of your salad/slaw.
- 2 tablespoons rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white sugar
- 1/4 teaspoon granulated garlic
- 1 pinch salt to taste
I tripled the recipe and poured it over the slaw to marinate it until dinner time.
Keep in mind that the sesame oil has quite a strong flavor. Only add as much as you like. It is simply delicious!
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