It rained a lot and has been really wet recently (I mean the golf course was closed often); but hey, we’re counting rainbows around here, not thunderstorms, right? Here’s another fun recipe from The Kitchen. This one hails from Sunny Anderson, who has been cooking outside during the pandemic, from her home patio and grill for months, and now back on the set of The Kitchen, but outdoors, planes flying overhead and all sorts of weather…kudos to her, and a terrible run on sentence! This one is light, bright, and full of delight. We dodged those raindrops, never got wet, and managed to drive the sunshine of a crisp salad right into your kitchen. I just love cabbage/slaw; but most people don’t think about serving it in the winter. Try this sauté and it will change your mind forever!!
3 Tbs olive oil
1/2 t celery seeds
1 cup shredded carrots (available shredded and bagged for you at the grocery)
1/2 head green cabbage, thinly sliced (I used a mixture of green and purple ’cause that’s what was in the fridge)
Kosher salt and freshly ground black pepper
Heat olive oil in a large skillet over medium heat.
Add the celery seeds and let cook for 1 to 2 minutes to bloom.
Add carrots and cook for 2 to 3 minutes.
Add cabbage, season with salt and pepper, and continue to cook until cabbage begins to wilt, about 5 minutes.
1/2 medium red onion, sliced paper thin
2 Tbs honey
1 Tbs sambal (an Indonesian chili paste) A good substitute is Sriracha or Harissa sauce.
1 Tbs apple cider vinegar
Place onion in a medium bowl.
Add the honey, sambal and vinegar.
Mix together to coat and let sit for 5 minutes.
Add the onion mixture to the skillet and mix in.
Transfer to a serving bowl.
*I used Annie’s Asian Sesame bottled dressing. I just had it on hand, and I’m personally not wild about onions with my cabbage salads!
But I did drizzle a touch of honey over the salad before tossing in the dressing.
Salad on the left above is prepared just as suggested in recipe (except of course my bottled dressing!). To the salad on the right above, I added shaved almonds and salad topper Wonton Crisps. I just love a crunch in my salads.
Go wild and make it your own; or for simplicity just do it like Sunny! Make it happen captain, right at home.