For Tasha's choice of mint, I made Sweet and Spicy Asian Slaw. Fresh, healthy, and crunchy, it was the perfect accompaniment to the Popeye's Fried Chicken and red beans and rice that Lucy chose for her birthday dinner.
With 16 people coming to the feast, I doubled the recipe which I adapted from an old Cook's Country magazine. A double batch made more than enough.
I did NOT bring up the topic of the slaw, that I had made it, that I used the Mystery Ingredient for it, nothing. I kept quiet and waited patiently and the compliments just started rolling in. It was a lot like this....
THEN and only then, did I spill the beans about the mint and Mystery Ingredient Mondays, etc.
Sweet and Spicy Asian Slaw
adapted from Cook's Country Aug/Sept 2007
- 1(16-ounce) bag coleslaw mix
- 1red bell pepper, seeded and sliced thin
- 1cucumber, peeled, seeded, and sliced thin
- 4scallions, sliced thin
- 1/2cup chopped fresh cilantro leaves
- 1/2cup chopped fresh mint
- Next the recipe calls for 1/2 cup roasted peanuts, chopped, but we have peanut allergies in the house, so I would have substituted sunflower seeds if I had any, but alas I didn't. No love lost on this dish though.
- 5tablespoons lime juice
- 1tablespoons fish sauce (The original recipe calls for 2 1/2 tablespoons of this stuff, but it's icky and Patrick is a fish-hater, so I reduced. Again, no complaints that it could have used more fish sauce.)
- 3tablespoons sugar
- 3tablespoons rice vinegar
- 1tablespoon grated fresh ginger
- 1/8teaspoon cayenne pepper (I was doubling this and the original doubled amount of 1/2 teaspoon seemed a little much for me, especially considering every other dish served at dinner was spicy, so I reduced this amount by half. The final result had a nice kick, but was not "mace yourself" potent.
- 4teaspoons toasted sesame oil
- 1. For the salad: Combine coleslaw mix, bell pepper, cucumber, scallions, cilantro, mint, and peanuts in large bowl.
- 2. For the dressing: Combine lime juice, fish sauce, sugar, vinegar, ginger, and cayenne in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt. Serve. (Salad can be refrigerated for up to 2 days.)It's actually quite good if made a day or two in advance.
The Chef played along this week. With our leftover cherries from last week, he made Fresh Cherry Mojitos. One recipe, TWO mystery ingredients!They were everything you'd want in a Mojito. Bonus, soaking the cherries in a hot simple syrup meant I didn't get the itchy mouth and swollen lips that usually follow the consumption of any fresh tree fruit.Patrick and I agreed that the cherry flavor was mild to unnoticeable, but they shore looked Purty!Now, hopalong over to Tasha's and Anne's sites to see what they've been cooking. Tasha's hosting the re-hash but Anne is picking the ingredient this week.If you want to play along but don't have a blog, instagram or tweet it #mysteryingredient, or tag us in a facebook post about your dish so we can marvel your creativity! (Yup, copied and pasted from Anne.)Thanks for the prayers for my mom. The surgery was successful and she was doing much better as of yesterday.