I’m back from Austin! Did you miss me? 😉 I missed being in the kitchen and blogging. Don’t get me wrong – SXSW Interactive was a lot of fun, but I was ready to come home after four action-packed days.
I accomplished what I set out to do: attend sessions and eat good food. The highlights? Sitting in on interviews with Kerry Washington, Christian Slater, Rami Malek and Anthony Bourdain (sorry for the name-dropping), and stopping by the SouthBites Trailer Park to enjoy an order of Brussels sprouts salad from East Side King.
The sweet and spicy blend of fried Brussels sprouts, red cabbage, onion, jalapeño, basil, cilantro and mint was sinfully delicious. And since imitation is the sincerest form of flattery, I’m hoping to create my own version of the dish.
Until then, consider whipping up this Napa cabbage and bok choy salad. It’s crunchy, refreshing and healthy – think coleslaw with an Asian twist. Enjoy it as is or alongside chicken or fish.
Recipe adapted from Epicurious.
- 1 teaspoon olive oil
- 1 garlic clove, minced
- ¼ cup roasted peanuts, roughly chopped
- 2 tablespoons creamy peanut butter
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon rice vinegar
- ¾ teaspoon sugar
- ½ teaspoon soy sauce
- 1½ cups thinly sliced Napa cabbage
- 1½ cups thinly sliced bok choy
- 1 medium carrot, shredded
- ½ apple, cut into thin matchsticks
- 2 red spring onions, thinly sliced
- sea salt and freshly ground black pepper, to taste
- Heat olive oil in a large fry pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add peanuts and cook, stirring constantly, for 2 minutes. Transfer mixture to a small bowl and set aside.
- In a small bowl, combine the dressing ingredients and stir until smooth. Add 1 tablespoon water, if necessary, to thin out dressing.
- In a large bowl, combine the salad ingredients.
- When ready to serve, add dressing and toss to combine. Season with salt and pepper and top with peanut mixture.
[…] a warm, colorful salad that uses radish and fennel, pretty enough for a holiday table. This salad looks like a refreshing side, using napa cabbage, bak choi, and asian […]