Purple Cabbage Salad with Edamame

By
Slightly adapted from the latest issue of Vegetarian Times. This would make a great pot luck dish. Would also be good served with Alissa's recipe for Caribbean Chicken.

1.5 C shelled edamame, defrosted if frozen
2 C thinly sliced red cabbage
1 orange/red bell pepper, thinly sliced
1 C finely diced pineapple [or use frozen pineapple tidbits from TJ's]
1/4 C golden raisins/sultanas
1 large handful shredded carrots
1/4 C chopped salted cashews
1/4 C chopped fresh mint
2 T fresh lime juice plus the zest of one lime
2 T honey
1/2 t sriracha
splash or two of soy sauce

Toss veg and fruit in a large bowl. Whisk together mint, honey, lime juice, sriracha and soy sauce and pour over salad. Toss well to combine. Garnish with cashews and serve. Tastes best when flavors are allowed to marinate together a bit but also tasty when it's just made.

Comments

  1. hefk8:18 PM

    All those colors! This must be just beautiful in the bowl. Sounds yummy.

    siracha is to me like ketchup is to five year old boys.

    ReplyDelete
  2. Kelly11:11 PM

    It is! It just looked so festive. Sriracha, sambal olek and red pepper flakes are staples in this house and honestly I think I put one or the other in just about everything I cook.

    ReplyDelete
  3. hefk10:55 PM

    I once dated a Sambal Olek...

    Actually, I have never heard of this - what is?

    ReplyDelete
  4. hefk7:20 PM

    Also, thank you for the correction of my spelling of the hot red stuff. I will remember now.

    ReplyDelete
  5. gwen12:07 PM

    My name is Sambal Olek!

    Just kidding, it's Kizer Sose.

    I actually just saw that stuff at the grocery store when I was looking for the crazy sweet/spicy red sauce that's offered as a condiment for bimbim bop, which is the rice/veggie bowl thing that is my one true Korean-food love. It's thicker and sweeter and more psychotically red than sriracha.

    We asked at the Korean restaurant the other night, and it turns out it's called... something I can't pronounce (the waiter wrote it down for me) and you have to make it from a paste you can only buy at Korean grocery stores. But I feel like that stuff the way you guys feel about sriracha, and I will prevail.

    ReplyDelete
  6. Kelly9:42 AM

    Hurrah for red chili sauce! Actually, I use that one more than sriracha and then I add extra at the table. Yum! Also, I've been using more fish sauce. It smells so gross but makes food taste so good. I'll be putting it in my stir fry tonight along with some red chili paste--woo!

    ReplyDelete
  7. hefk9:37 PM

    grg, is this your stuff?
    http://en.wikipedia.org/wiki/Gochujang

    kelly, this is yours?
    http://en.wikipedia.org/wiki/Sambal

    ReplyDelete
  8. Kelly4:44 PM

    Yep, and it's delicious! I made an asian-style soup last night and put in some of that plus sriracha at the dinner table.

    ReplyDelete
  9. gwen6:56 PM

    That is IT! I don't understand what I will need to mix with the paste to make the sauce, but, again, I will prevail.

    ReplyDelete
  10. Alissa6:16 PM

    Gwen - is this the same thing, or is this different?

    http://www.thekitchn.com/thekitchn/ingredients-pantry/from-the-spice-cupboard-gochugaru-142194

    ReplyDelete

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