Col slaw
Recipe by Roberto Tomás
1 onion, french cut
1-2 tsps italian 5-spice
3 carrots cut into ½cm-1cm cubes
½ of a whole cabbage, shredded on a cheese grinder
1 tbsp. flax seed
1 tsp of poppy seed
¾ tsp of fennil seed
salt
6-8 stalks of chives, chopped, and 2+ flowers of chive if available
¼ tsp. paprika
¼ tsp. cayenne or white or black pepper (or omit)
¼ pickle, or about a handful of sweet peppers, diced
2 tsp. of lime juice (about ~1 full lime)
~2 tsps. sesame oil (add a little at a time, too much changes the whole dish)
⅔ taza pickle juice from jar, or sweet pepper brine
⅔ tz. mayonnaise (add a little at a time, too much changes the whole dish)
Prep. Time → 5 min
Cook Time → 15 min
1. Cook the onion in a ¼ cup of olive oil with the italian seasonings. Sweat them until they change color and then no further. ~10 minutes
2. Pour it all (oil, spices, and onion) into the bowl with the carrots and the cabbage. Mix a bit, then add remaining spices.
3. Fold in more and more sesame oil to flavor. Don't let the sesame oil overpower the other flavors.
4. Fold in more and more mayonnaise and pickle juice together until you get the consistency you like. Might even be 1 whole cup of mayonnaise.
5. Chill in refrigerator.
side dishes, vegetarian, salad October 14, 2011 17:35
No one has liked this recipe.
1. Cocine las cebollas en un cuarto de taza de aceite de oliva. Deje que se cocinen hasta que cambien de color.
2. Ponerlo todo en un bowl con zanahorias y los repollos. Mezclar un poco, entonces adhiere con las hierbas.
3. Poner cada vez mas y mas aciete sésamo hasta llegar a sabor y no más.
4. Poner cada vez mas y mas mayonesa y el escabeche (o conserva en vinagre) juntos hasta que tenga la cosistencia que guste. Incluso podría usar 1 cupa entera de mayonesa.
5. Enfriar en el refrigerador.