Wednesday, November 14, 2012

Just throw it in there and cross your fingers.

So you bought a whole head/bag of shredded cabbage for the cup needed for Posole and don't know what to do with the rest, huh?

I figured I better improvise or it would be yet another half used bag of vegetable, rotting in my crisper. So I threw it in a cucumber salad and hoped for the best. And it worked—it got raves from the hubby and I thought it was fantastic. We had it with steak, but it would be good with some sort of Asiany chicken or fish, too. Something fairly simple-this has a lot of flavor.

Cucumber Peanut Salad
1/4 cup rice vinegar
1/4 cup light brown sugar
1/2 tsp ground chile paste like Sambal Oelek (or to taste)
Medium squirt fish sauce (or 1/4 tsp salt)
1 large cucumber
1/4 cup roasted peanuts, finely chopped (I used the food processor)
Decent handful chopped cilantro, including the stems
3 green onions, just the light green/white parts, sliced
About a cup of shredded cabbage
1 green onion (the green part), thinly sliced (to top)

Combine vinegar and sugar (and salt, if you're using it) in a saucepan. Stir over medium heat until all is dissolved. Turn off heat, add chile and fish sauce, and set aside to cool.

Peel cucumber and halve longways. Use a spoon to drag down the middle, removing the seeds. Slice into fairly thin slices and place in small bowl. Pour dressing over cucumber, and toss gently to coat. Put cabbage into a medium/big bowl, and top with cucumbers and sauce from the small bowl. Add peanuts, cilantro and green onion, and toss just before serving. Top with remaining green onion.

No comments:

Post a Comment