Sunday, August 15, 2010

Spicy Chinese Slaw

Seriously spicy

Spicy Chinese Slaw
Adapted from Joy of Cooking

1 Cucumber, peeled, seeded, and sliced intro strips
2 C. Red Cabbage, shredded
2 Corn cobs, with kernels cut from cob
1/2 C. roasted Peanuts, bashed a little bit into smaller bits (is there a technical term for this?)
4 T. Salt
2 T. Garlic, minced
2 T. Crushed Red Pepper Flakes
1 T. Sugar
1 T. Rice Wine Vinegar
1 1/2 T. Olive Oil
2 T. Sesame Oil

Place cabbage and cucumber into bowl with salt.  Let stand for 30 - 45 minutes and then rinse well in water to wash off salt.  Drain and stir in remaining ingredients.  Let marinate for at least 1 hour.

Note:  This came out a bit salty for me.  I'm not sure if I should use less salt next time (which maybe wouldn't "poach" the cabbage sufficiently) or if I just didn't sufficiently rinse it all.  At any rate - be forewarned.  Also, for what it's worth, the salt and spiciness do mellow after about a day.

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