February 22, 2009
A winter salad for these final weeks of an epic season: sweet carrots, crisp cabbage and green onions with a simple soy and lime dressing. To the original dressing recipe, I added a drop of sesame oil and about 1/8 of a teaspoon of tamarind paste. The result is, I suppose, a cleaner, tarter species of coleslaw. I don't naturally incline toward salad on a winter's night, but this one left me optimistic about spring.
Cabbage & Carrot Salad
from Mark Bittman, How to Cook Everything
1 lb cabbage (the recipe calls for Napa or Savoy, but I used plain green), cored and shredded
2 carrots, peeled and grated
2 or 3 scallions (green/spring onions), minced
1/4 to 1/3 cup peanut oil
2 tbsp freshly squeezed lime juice
1 tsp soy sauce
Salt and freshly ground pepper to taste
Combine the vegetables. Whisk together the oil, lime juice, and soy; taste and add salt and pepper if necessary. Toss the dressing with the vegetables and serve.