Ember Roasted Slaw With Mint Recipes
SLAW WITH MINT, LIME, AND ROASTED PEANUTS
Peanuts, sugar, and lime make this coleslaw salty, sweet, and tart all at once.
Categories healthy side dish cole slaw recipes slaw salad indian inspired food Indian Inspired Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together first 7 ingredients, plus 2 teaspoons salt and 1/4 teaspoon black pepper. Add remaining ingredients, except for peanuts, and toss. Cover with plastic wrap and refrigerate for up to 4 hours. Sprinkle with peanuts before serving.
Nutrition Facts : Calories 70 calories
EMBER-ROASTED SLAW WITH MINT
Inspired by what is undoubtedly the world's most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant in Denver to the cabbage roasted in the embers and served with yogurt, sumac and lemon zest at Charcoal Venice in Los Angeles. This one features a sweet-sour dressing of sugar, vinegar and caraway seeds, with mint leaves stirred in at the end for freshness. Savoy cabbage is an excellent cabbage for grilling: The smoke circulates freely through its crinkled leaves.
Provided by Steven Raichlen
Categories salads and dressings, slaws, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
- Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
- Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
- Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.
KOHLRABI, APPLE, AND MINT SLAW
Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
- Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.
SAVOY SLAW WITH MINT AND CILANTRO
Provided by Jeanne Kelley
Categories Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Mint Summer Healthy Low Cholesterol Cabbage Potluck Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
- Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
- More info:
- Savoy cabbage is a mild-flavored cabbage with green, crinkly leaves. The veggie gets its name from the Savoy region in the western Alps, where the cabbage may have originated.
- Ingredient tip:
- Daikon ("large root" in Japanese) radishes look like giant white carrots. They have a mild radish flavor and are available at some supermarkets and at Asian markets.
BALTIMORE PIT BEEF SANDWICH
Provided by Steven Raichlen
Categories dinner, lunch, sandwiches, steaks and chops, main course
Time 4h
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
- Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
- Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
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