Recipe
from Theresa Drerup-Ofer and Husband-Tested in Alice’s Kitchen
Serves
4-6
Several
years ago, Jim and I visited our good friends, Theresa and Kurt, at their
beautiful upstate New York home. Theresa made this delicious slaw for our
dinner one evening. We was so taken with it, I asked her for the
recipe. There is a lot of chopping involved, but you won't be sorry.
This salad is FABULOUS and totally worth the effort. Serve it
for a special dinner with friends. It's especially tasty along side
salmon. The dressing and salad can be prepped in advance and chilled
separately. Dress the salad about 10 minutes before serving. All of the
ingredients can be purchased at Lost River Market & Deli.
Dressing:
¼ cup fresh lime juice
¼ cup minced shallots
1 Tablespoon soy sauce
1 ½ Tablespoons minced
fresh ginger
1 Tablespoon minced
jalapeno pepper
2 teaspoons minced garlic
1 Tablespoon honey
2 teaspoons Thai red curry
paste
1 Tablespoon dark sesame oil
½ cup peanut oil
2 teaspoons Kosher salt
⅛ teaspoon freshly ground pepper
Salad:
5 cups finely sliced Napa
cabbage (Chinese cabbage)
1 ½ cup julienned or
shredded carrots
1 large red pepper, thinly
sliced
1 large yellow pepper,
thinly sliced
½ cup scallions, sliced
(I've made this salad with and without scallions.)
¼ cup chopped cilantro
2 Tablespoons unsalted
skinless roasted peanuts, coarsely chopped
1 Tablespoon sesame seeds,
toasted*
Blend dressing ingredients
well. About 10 minutes before serving, pour the dressing over the salad
and toss. Allow the salad to absorb the dressing for the 10 minutes, and
then serve.
*To toast sesame seeds,
place seeds in a dry skillet and put over medium heat. Watch carefully
and stir occasionally until the seeds are toasted.
 |
| Drizzle salmon fillets with peanut oil. Sprinkle with Kosher salt & freshly ground pepper. Place under the broiler. When almost done, spread some sweet chili sauce over the fillets. Return salmon to the broiler to finish. Serve along side the slaw. Wonderful, wonderful!! |
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