Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, May 20, 2015

Spicy Cabbage Peanut Salad

Since making this salad with fried pork cutlets last month I’ve served it with roast chicken, crispy tofu, and coconut rice…it’s a winner…and a great way to take advantage of that first mint of the summer.

In a large bowl combine lots of shredded cabbage with half a cup of chopped peanuts, a chopped jalapeno, a bunch of chopped scallions, a large handful of chopped mint, some quartered grape tomatoes, the juice of two limes, a couple splashes of rice wine vinegar, olive oil, and salt to taste. Then stir it all up a half an hour ahead of time for maximum flavor.

Happy Memorial Weekend!

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