Thursday, May 26, 2011

A little Asian-inspired side

My sister-in-law joined us for dinner last night and I had picked up a bunch of assorted sausages to grill - kielbasa, chicken and apple sausage, and store-made chicken curry sausage (yum!) from the local co-op. As I surveyed the contents of the fridge yesterday morning trying to decide what to serve with it, I was thinking about the cilantro-lime dressing I had made for a salad the night before. I had another lime and more cilantro, plus half a green cabbage and some red cabbage too... I always like slaw when it's had a chance to marinate in the dressing for several hours and I had just enough time to put something together that could sit in the fridge all day. Here's what I came up with.

Ginger Lime Miso Coleslaw

for the slaw
1/2 head green cabbage, julienned
1/4 - 1/2 cup red cabbage, julienned
1 carrot, grated
1/4 cup red onion, yup, you guessed it, sliced very thin
1/4 - 1/2 cup chopped cilantro
(if I had a red bell pepper on hand, I would have given it a fine dice and tossed it in also - maybe 2 TBSP or so)

for the dressing
1" piece of fresh ginger
juice and zest from one lime
2-3 TBSP honey
2 TBSP miso paste (I had white miso paste on hand)
2-3 TBSP canola oil
1 garlic clove
1 tsp sesame oil
1-2 TBSP Rose's lime juice (which I used because I didn't have another fresh lime)
Sriracha hot chili sauce to your taste

Toss slaw ingredients in a big bowl. Put all dressing ingredients into a food processor and blend until smooth. If it's too chunky, add a little more canola oil or lime juice. Pour the dressing over the slaw and toss to coat. Refrigerate for at least 4 hours before serving.

A little reminder here that these measurements are approximate since I don't actually measure stuff unless I'm baking. Don't yell at me if your slaw goes awry...