Crunchy Asian Slaw

 

During the summer months, I'll go for almost any recipe that is 20 minutes start to finish, and no cooking involved!  This crunchy Asian slaw is a great side for burgers, bbq or delicious as a light lunch!  There is zero dairy involved so this is great for a cookout or potluck.  Just hold the dressing and the crunchies until you're ready to serve!

I hope this hits all the right notes at your house too!

You'll need

Slaw:

1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)

1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)

2 large carrots, shredded (about 1.5 cups / 180g)

4-5 scallions, thinly sliced (green and white parts)

1/2 cup (30g) fresh cilantro, chopped (optional)

1/4 cup (35g) toasted sliced almonds or cashews

2 tablespoons (20g) toasted sesame seeds

Optional: 1/2 cup (30g) crunchy chow mien noodles

Vinaigrette:

1/4 cup (60ml) rice vinegar

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) light vegetable oil

2 tablespoons (30ml) tamari or soy sauce

1 tablespoon maple syrup or honey

1 teaspoon freshly grated ginger

1 clove garlic, minced

Directions:

Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.

In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).

Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.

Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mien noodles (if using). Toss gently one last time.

Serve immediately to keep it crunchy.

Elote'

 

I had Elote' for the first time several years ago in Texas and then again in Louisville just last year.  How on earth did I forget how delicious this is?!?  This is an easy authentic recipe that brings out the best of flavors with only 8 ingredients!  The prep is about 35 minutes, then you just refrigerate is until ready to garnish and serve!  What more can you ask for!

You'll need:

6-8 ears of fresh corn (depending on how big your ears may be)

1/3 cup mayonnaise (light is fine)

1/2 cup sour cream (light is fine)

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon salt

8 ounces of cotija cheese (finely chopped)

2 tablespoons of fresh cilantro (finely chopped)

It's recommended to pull back the husks of the corn and place it on your grill until the grill marks meet a medium golden brown.  Then remove the corn and take the husks off.  Cut the kernels from the cob and allow to cool.  

It's cool and raining this afternoon so the grill wasn't happening for me!  I shucked and washed the corn, then cut the kernels off in the kitchen.  I used my iron skillet (spray with cooking spray) and roasted my corn on the stove.  Stir very frequently - you can't walk away from this - it will burn quickly if unattended.  Don't over crowd your skillet, I did mine in three batches. The corn came out great and was really quick to roast.

While your corn cools, mix the dressing of mayonnaise, sour cream, lime juice, chili powder and salt.  When the corn is well cooled, combine the corn in the dressing and refrigerate for at least 4 hours (overnight is fine too).  

Chop your cilantro and store in the fridge in a sealed container. I've not used fresh cilantro in any recipe, but I will in the future!  The chopping produces the most abundant bouquet!  My kitchen smells heavenly! Crumble the cotija cheese and store it in the fridge in a separate sealed container.

When you are ready to serve, give the corn a good toss and add the cilantro and cotija cheese.  Some advise to serve cold; I prefer to serve at room temperature.  To each their own I suppose!

Important notes:  Do not use canned corn or frozen corn.  The water content and the sugars change in processing and your dish will be runny.  Fresh corn is the ONLY way to go for a quality dish.

Cutting corn off the cob with a knife is not in my best skill set but I have a very handy corn cutter that spins down the ear and the kernels literally fall off the cob.  No waste and no mess!  I love that!  I got mine at my favorite online merchant, but you can probably find one at your local grocery as well.