Photo: Kelly Rossiter
Now that we have hit the month of February, I am starting to think that I will never see lettuce again. Although I love winter food, with lots of braises and soups and stews, there comes a time when you miss having a little crunch during your meal. I managed to come up with a few crunchy items for this tasty salad, but I'm going to have to wait a few more months for lettuce. The original recipe for this called for a bag of broccoli slaw (whatever that is), but I never buy bags of vegetables. I don't need the packaging, and they are almost always more expensive. I just rummaged around in my vegetable drawer to see what I had that would work. The cabbage was a bit palid and I didn't have any cilantro, but the dressing was refreshing and light and the salad was good. This makes a lot of dressing, so I cut the amount I made in half.
This is from Bon Appetit, February, 2011.
Asian Winter Slaw
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso
1 tablespoon minced peeled fresh ginger
1/4 cup vegetable oil
1/4 savoy cabbage, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
3 large green onions, thinly sliced
1/2 cup chopped fresh cilantro
1. Whisk vinegar, miso, ginger, and oil in small bowl. Combine vegetables in a large bowl. Toss with dressing.