Dave’s Gourmet Backstreet Cabbage Slaw
Spice up your menu with this oil- and vinegar- based slaw.
Recipe by Dave Bunnell
Thursday, May 22, 2008
Photo by Peter H. Chang
Dave’s Gourmet Jalapeño BBQ Sauce
Premium barbecue sauce is the base for this semi-homemade grilling staple.
Grilled Vegetable Medley
Toss these veggies on the grill using a grill pan or basket. Add some extra flavor with fresh herbs or dry rub, substituted for salt and pepper.
Preparation Time: 20 minutes
Ingredients:
VINAIGRETTE:
3 teaspoons cumin seeds
3 or 4 limes
Champagne or white wine vinegar
Olive oil
Salt and pepper
SLAW:
1 basket daikon or onion sprouts (any spicy sprout will do)
1 head Asian cabbage and 1 head purple cabbage
½ bunch cilantro
1 pint baby arugula
A few radishes
Preparation:
Toast the cumin seeds in a hot skillet until brown and then grind them into a fine powder in a blender. Squeeze the juice from three or four limes into an old jar that has a lid. Add the cumin powder and the other vinaigrette ingredients; close the lid tightly and shake vigorously. Set aside.
Coarsely chop the sprouts, cabbage, cilantro and arugula. Thinly slice the radishes. Assemble in a large bowl and add the vinaigrette.
Chill in refrigerator for at least ½ hour before serving.
Makes 20 servings as a side dish.
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