Spicy Slaw

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Today is a follow up on yesterdays Asian Braised Short Ribs. I have no story to share but I definitely wanted you know about this awesome slaw. It was spicy. It was savory. It was nutty. It was awesome. I used to be pretty precise when it came to eating, I would work from one area of the plate to the other, being careful not mix. But lately I’ve found myself doing a lot more mixing. And this was perfect for that. I channeled my inner BBQ tastes and put the slaw right on top of the ribs and rice. It was the perfect matchup.

Spicy Slaw
(Adapted from Oishii originally from the Sriracha Cookbook)

Ingredients

Dressing
1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup Sriracha
2 cloves garlic, minced
2 TBS. fish sauce
1 TBS. grated ginger
2 TBS. sugar

Slaw
1 1/2 lbs. napa cabbage, shredded
1/2 lb. red cabbage, shredded
2 carrots, peeled and julienned
or 1 bag of slaw with green cabbage, red cabbage, and carrots
2 red bell peppers, seeded and julienned
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint (I omitted)
salt & freshly ground black pepper

In a large liquid measuring cup, whisk together all of the dressing ingredients. Cover and chill until ready to use.

In a large serving bowl combine the cabbage through mint. Toss together to evenly distribute.

Pour the dressing over the slaw and toss to coat. Sprinkle with salt and pepper to taste and serve.

Southwest Pasta Salad

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

This is a recipe that has been talked about a lot on the cooking message board that I frequent. I knew the first time that I heard about it that I would love it, but for one reason or another I kept putting it off. Last week I finally had some fresh tomatoes from the garden (not big juicy red ones but little yellow pear ones) so I decided it was finally time to make this pasta salad. This is definitely a great way to use up some of the tomatoes that most gardens are growing (I’m still in mourning over my tomato plants which have been obliterated by the deer, thank goodness one survived!) I really enjoyed it!

As for changes I only made a few and mostly because I was using what I had on hand. I didn’t have red tomatoes so I cut the yellow pear tomatoes into quarters and used those. I also subbed flat leaf parsley for cilantro because the store didn’t have any and I am growing my own parsley and I omitted the avocado because I’m not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the “sauce” measurements because mine was a little on the dry side. If that happens I recommend just mixing a little more salsa and olive oil together and tossing it in. I also want to mention that this recipe would be perfect for a summer cookout because it does not call for any mayonnaise so it would be OK to sit out.


Cara’s Wagon Wheel Pasta Salad
(Source: Cara’s Cravings)

Ingredients

1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn
2 medium tomatoes, seeded and diced – I used yellow pear tomatoes cut into quarters
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice – fresh is a must!
1 tbsp cumin
1-2 tsp chili powder – I went on the heavier side of the chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro – flat leaf parsley can be subbed if you don’t have fresh cilantro on hand
1 avocado, diced

Directions

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.

So You Grew a Garden…Now What? 1

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

For a month now I have been patiently waiting to find a ripe vegetable in my garden that is ready to pick. Finally, when I went to water the garden yesterday, I saw a cucumber through the big beautiful green leaves. When I went to pick it I was even more excited to find that there was another one just a few inches away! Every year I am always amazed at how quickly a vegetable will grow. One day you’ll see a little cucumber that’s a measly 2 inches and then the next day, BAM, it’s a full grown cucumber and that’s exactly what happened! We planted several different kinds of cucumbers and the 2 that were ready yesterday were an English style, so they were long and skinny. (We also planted a pickling variety so you can except a pickle recipe in the series!)

It really was perfect that a cucumber was the first vegetable that was ready because over the weekend I thought of a recipe idea and it has been on my mind ever since. This recipe would also be great with fresh garden tomatoes but mine are still all green, so I bought one from the store. Hopefully it will be my last store bought tomato of the summer!

So You Grew a Garden… Now What? – Recipe #1
Cucumber and Tomato Salad

Salad Ingredients

1 cucumber, peeled and cut into bite size pieces
1 tomato, cut into bite size pieces
1/4-1/2 small red onion, cut into 1 inch strips
2 tbsp crumbled feta cheese

Dressing ingredients

3 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1/2 tsp dry oregano
salt and pepper to taste
juice of half of a lemon

Directions

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.