Date I made this recipe: June 22, 2008
Sunset Favorite Recipes for Salads by the Editors of Sunset Books and Sunset Magazine
Published by: Lane Publishing Company
© 1979
Recipe: Oriental Cabbage Slaw – p. 13
Today is my community band’s annual picnic and rather than do the usual (i.e. go out and buy something to bring), I made a dish, an oriental cabbage slaw. It helps to have a blog as incentive to cook from yet another cookbook.
Although I’m primarily a clarinet player in my band, I also sing with a smaller jazz group made up of 8 other band members and as a singer, I tend to watch what I eat before a performance. Dairy products and chocolate coat the throat and makes it hard to get notes out and coffee and alcohol do the opposite and dry it out.
Up until this year, I always moaned that I couldn’t eat half of what others brought to the picnic so this year I fought back and made something I could eat. Turns out it was tasty as well. The “payback” for my careful eating was that I blew the roof off the dump when I sang “On the Sunny Side of the Street.” So singers, take note! Pass up that chocolate brownie –you’ll thank me later.
My only issue with this recipe is that contrary to instructions you should not coarsely shred your Chinese cabbage as you will have a mess on your hands. None of the grating components of my grater did the job so I resorted to chopping the cabbage with my chef’s knife and that did the trick.
Oriental Cabbage Slaw – makes 6 to 8 servings
For the slaw:
½ pound fresh edible-pod peas, strings removed, or 1 package (10 oz) frozen edible-pod peas, thawed
1 small head (about 1 ¼ lbs) Chinese cabbage (napa), coarsely shredded
1 medium-size bunch radishes, thinly sliced
½ cup thinly sliced green onion
1 can (8 ½ oz) sliced bamboo shoots, drained
2/3 cup slivered almonds
For the dressing:
½ cup salad oil
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons soy sauce
¾ teaspoon ground ginger
1/8 teaspoon cayenne
¼ teaspoon sesame oil (optional)
Cut pea pods into 1-inch pieces. Place in a salad bowl with cabbage, radishes, onion and bamboo shoots (I cut these in half as well); cover and refrigerate, if made ahead.
Spread almonds in a shallow pan and toast in a 350 oven until lightly browned (about 8 minutes); set aside.
Combine the ingredients for the sweet soy dressing (salad oil, white wine vinegar, etc); blend well. Add the dressing to the cabbage mixture and toss well. Garnish with toasted almonds.
Sunset Favorite Recipes for Salads by the Editors of Sunset Books and Sunset Magazine
Published by: Lane Publishing Company
© 1979
Recipe: Oriental Cabbage Slaw – p. 13
Today is my community band’s annual picnic and rather than do the usual (i.e. go out and buy something to bring), I made a dish, an oriental cabbage slaw. It helps to have a blog as incentive to cook from yet another cookbook.
Although I’m primarily a clarinet player in my band, I also sing with a smaller jazz group made up of 8 other band members and as a singer, I tend to watch what I eat before a performance. Dairy products and chocolate coat the throat and makes it hard to get notes out and coffee and alcohol do the opposite and dry it out.
Up until this year, I always moaned that I couldn’t eat half of what others brought to the picnic so this year I fought back and made something I could eat. Turns out it was tasty as well. The “payback” for my careful eating was that I blew the roof off the dump when I sang “On the Sunny Side of the Street.” So singers, take note! Pass up that chocolate brownie –you’ll thank me later.
My only issue with this recipe is that contrary to instructions you should not coarsely shred your Chinese cabbage as you will have a mess on your hands. None of the grating components of my grater did the job so I resorted to chopping the cabbage with my chef’s knife and that did the trick.
Oriental Cabbage Slaw – makes 6 to 8 servings
For the slaw:
½ pound fresh edible-pod peas, strings removed, or 1 package (10 oz) frozen edible-pod peas, thawed
1 small head (about 1 ¼ lbs) Chinese cabbage (napa), coarsely shredded
1 medium-size bunch radishes, thinly sliced
½ cup thinly sliced green onion
1 can (8 ½ oz) sliced bamboo shoots, drained
2/3 cup slivered almonds
For the dressing:
½ cup salad oil
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons soy sauce
¾ teaspoon ground ginger
1/8 teaspoon cayenne
¼ teaspoon sesame oil (optional)
Cut pea pods into 1-inch pieces. Place in a salad bowl with cabbage, radishes, onion and bamboo shoots (I cut these in half as well); cover and refrigerate, if made ahead.
Spread almonds in a shallow pan and toast in a 350 oven until lightly browned (about 8 minutes); set aside.
Combine the ingredients for the sweet soy dressing (salad oil, white wine vinegar, etc); blend well. Add the dressing to the cabbage mixture and toss well. Garnish with toasted almonds.
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