We’ve got a new favorite veggie dish. We served this last night with scallops. The shirataki noodles add a nice touch and contrast to the crunchiness of the cabbage. The proportions of each ingredient were very much to taste, as yours should be. Do dress the slaw at least a couple of hours before eating it to allow the dressing to soften the cabbage a bit. Continue reading →
We made a slaw from some shredded cabbage, red onion and red bell pepper, which we dressed with a mixture of soy, rice wine vinegar, a touch of sesame oil, siracha, garlic, Yuzu, the zest and the juice of a lemon, pepper, some green onion. Then we tossed in some sautéed Calico scallops from Groomer’s.
A quick & easy riff on the classic Korean Kimchi. Its spicy heat and crunchiness make this an ideal snack when you’re feeling hungry. We often keep some in the fridge and just grab a bite or two (or three) if our tummies are growling ahead of schedule! Continue reading →