Monday, March 14, 2011

Purple Cabbage Salad with Edamame

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.

10 comments:

hefk said...

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.

Kelly said...

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.

hefk said...

I once dated a Sambal Olek...

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

hefk said...

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

gwen said...

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.

Kelly said...

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!

hefk said...

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

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

Kelly said...

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.

gwen said...

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.

Alissa said...

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

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