While we wait for the basil, cilantro, oregano, mint, dill, and other herbs to sprout up in the garden (we planted them just last week), we have been raiding the family vegetable garden. I should actually say, saving the vegetable garden. The rabbits have been doing the raiding. Their furry, but slender bodies slip under the tiniest of openings along the fence line. And once they're in, it's a garden salad buffet. These bold Brers head straight for the peas and lettuce, and munch, munch, munch, until they've had their full. Leaving the scraps for the planters to harvest.
"You reap what you sow." Tell that to a rabbit and you'll get a twitch of its whiskered nose and a sparkle in its beady eyes.
Luckily, the rabbits ignored the green onions, carrots, and cucumbers - three of the main ingredients for my Asian coleslaw recipe.
Along with red cabbage and fresh cilantro leaves from the St. Paul Farmers' Market - and some additional Asian spices and ingredients - I like to whip up this light, flavorful Asian coleslaw as a side dish for BBQs. A sweet, salty, vinegary, citrusy salad that provides that refreshing tinge on the tongue that complements grilled meats.
This Garden Salad Coleslaw with Asian-style Dressing is great as a side dish, but even better as a topping for a hotdog, burger, or pulled pork sandwich.
Garden Salad Coleslaw with Asian-style Dressing
by Season with Spice
Ingredients:
1/2 medium size red cabbage - shredded finely
1 cucumber - halved lengthwise, seeded and, sliced thinly
1 medium size carrot - grated coarsely
1 green onion - chopped
1 bunch of cilantro
1 tbsp Toasted Sesame Seeds
1 tbsp Season with Spice's Roasted Black Sesame Seeds
Freshly ground black pepper
Dressing:
1 tbsp sesame oil
1 tbsp olive oil or grapeseed oil
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp honey
1 tbsp fresh ginger - minced
1 tbsp lemon juice
Method:
1. In a large salad bowl, combine the red cabbage, cucumber, carrot, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing. Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, use your hands to roughly tear up the cilantro leaves and mix in with the vegetables. Finally, sprinkle in the sesame seeds and a dash of freshly ground black pepper.
by Season with Spice
Ingredients:
1/2 medium size red cabbage - shredded finely
1 cucumber - halved lengthwise, seeded and, sliced thinly
1 medium size carrot - grated coarsely
1 green onion - chopped
1 bunch of cilantro
1 tbsp Toasted Sesame Seeds
1 tbsp Season with Spice's Roasted Black Sesame Seeds
Freshly ground black pepper
Dressing:
1 tbsp sesame oil
1 tbsp olive oil or grapeseed oil
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp honey
1 tbsp fresh ginger - minced
1 tbsp lemon juice
Method:
1. In a large salad bowl, combine the red cabbage, cucumber, carrot, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing. Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, use your hands to roughly tear up the cilantro leaves and mix in with the vegetables. Finally, sprinkle in the sesame seeds and a dash of freshly ground black pepper.
