Thai Slaw Salad

 This is a salad that I am going to add to my repertoire for the Sabbath.  It is was crisp and tasty.  We all enjoyed it.  It is colorful and adds to the “soul” of the table.

 

Thai Slaw Salad

Thai Slaw Salad – Susie Fishbein   Kosher by Design  -  page 104   (adapted to our food needs)

Makes 6 to 8 servings

Ingredients:

1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
juice from 2 limes
1/4 teaspoon salt
freshly ground black pepper

Preparation: 

In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set  aside.

In a medium bowl, with an immersion blender, combine the canola oil, sesame oil,  lime juice,   salt and pepper.  Blend until emulsified. Pour the dressing over the salad. Mix to combine.

Allow the flavors to mingle for at least 1/2 hour before serving.

 

(Before serving, I added a tablespoon of balsamic vinegar and a tablespoon of sugar.)

 (I also threw in a handful of peanuts for the crunch factor,  The almonds seemed to disappear.)

 

 

My New Cook Book

Above is my new cookbook.  The link to the rest of Susie Fishbein’s cookbooks is here.  No, I am not getting paid to give you this information.  I am sharing my excitement about them.  I have used the other books for years and now to start with a new one is really motivational, for me, in my blogging.  I feel this way when I get a new baking book also.  The photo above was taken from the site and I am going to drop them a line to make sure I could do that.  I took my own photos and used on in Sweet and Savory but I liked this one better.  Either photo shows you a beautiful book.

I have a number of cookbooks, authored by Susie Fishbein.  I was missing one and wanting it very much.  I hinted a bit, but it did not appear at my doorstep, on the kitchen table, or anywhere else, for that matter.  I saw, it was on sale but I did not want to spend the money, at this time.  Luck would have it, I found myself on Amazon and there was the book on sale for less with no shipping.  You know what I did.  I ordered it and I received it and I have cooked from it.

I also have a list of recipes, yeah long, I want to make.  This is not just a recipe book.  Susie shares how specific occasions are handled.  We get to see the table set, the theme and the food served plus all the extras that go along with nice entertaining, whether it be a barbecue or a fancy dinner for 25.  This is a beautiful book to own and an even  better one to use.

Would you like some Moroccan Couscous?  some caramelize apple cheesecake?  guacamole latkes (pancakes)? two-tone potatoes with pesto sauce? Bok Choy sesame salmon?  champagne green beans?  Lemon Scaloppini with lemon Aioli?  Cornish Hens with pistachio Paste?  Cookie crunch brownies?  Caramel Green Apple Martini?  Eggplant lasagna?  Apple Crunch Galette?  Mandarin Chicken Salad?  Mushroom ravioli with sage cream sauce? Peas and capellini in pink sauce?  Maple roasted pecans? Oh my, I am getting carried away.  I will end with “Streusel Topped Chocolate Chunk Banana Cake”.

I plan to be cooking many recipes from this book and posting them in Sweet and Savory Says it All – Moroccan Sweet Potato Stew.  Here is a photo of the sweet potato stew.  We had it with Thai Slaw for part of our Sabbath dinner.

I hope you will come back for more of Susie’s recipes.