Wednesday, July 8, 2009
This simple, fresh-tasting salad is a great accompaniment to a summer picnic. Peppery, sweet Chinese cabbage works very well, but a more traditional variety can also be substituted.
Adapted from the New York Times
1/2 lb Chinese cabbage, shredded
1 cup trimmed, peeled, finely shredded carrot
3 tablespoons finely chopped parsley
1 tsp sesame oil (optional)
Remove cabbage leaves one-by-one and wash carefully. Cut leaves in half, lengthwise, then stack leaves and slice horizontally with your knife, as thinly as possible. Use the entire leaf, including the sweet, juicy white stems. This should produce 3-4 cups of cabbage
Put cabbage in a large bowl, add carrot and parsley and toss. Add 1/4 cup of mustard aioli (or less or more, to your liking) and optional sesame oil and mix well to coat.
3 Dijon-style mustard
2 tsp ground ginger
3 tablespoons finely chopped shallots
1/4 cup white vinegar
1 cup vegetable oil
In a blender, mix egg, mustard, ginger, shallots and vinegar. When blended well, keep blender on low, open the lid carefully and gradually add oil. Use the remaining aoili as a substitute for mayonnaise, or in Patatas Bravas.