Oh…hello California…it has been a while. The explanation for foodfilosofi being quite MIA for the past month or so has a little to do with: packing a house, two cross country drives, a graduation, a couple flights here and there, Vegas, San Diego, and a nine month old who is busier than a bee crawling and cruising and clapping and walking with a walker…and oh so many other things. But, we have finally landed in our new place, granted things are in boxes still and furniture is scarce, but we can finally call this place home…*exhale*. I found out that our apartment complex has a community garden, and a space just for me with compost and all, a CSA delivers a block away from our front door and they need volunteers on their farm, there is a huge park right across the street, and some of the people we love the most on this planet live anywhere from 2.65 miles to a 5 hour drive away. Peanuts compared to transcontinental flying.
There is just something about returning to the elements of which we are made, being born and raised in this state. My body works better, my brain works better, and my heart feels better. Dare I say…my food tastes better? This slaw was made for an inaugural grilling session with family. Can’t wait for round two, three, four…
Spicy cabbage slaw…
1 head napa cabbage, roughly chopped
2 carrots, shredded
1 small red pepper, julienned
3 scallions, thinly sliced
1 Serrano pepper, minced
2 heaping tbs minced cilantro
a handful (or two) of dry roasted peanuts
1 ½ tbs sesame oil
2 tbs rice vinegar
sprinkle of soy sauce to taste
juice of 1 lime
In a large bowl, combine all the veggies and mix until evenly distributed. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and lime juice. Pour over salad. Add peanuts on top. Mix until evenly coated.
We served this as a side salad with grilled corn on a pleasantly warm evening and a glass of vino. I also made the slaw again, and used it as a topping for an Asian/Mexican fusion taco. Thick flour tortillas, home soaked black beans with cumin, salt, and pepper, quesco fresco, all topped with this spicy cabbage slaw. I’d do it again too.
I also wanted to say congrats to my beautiful friend Michelle and her hubby, yay for number three! And to Scout Living on their grand opening of their Sacramento design retail space. How do you guys do it all? And to Ania and soon to be hubby, and Austin and his soon to be wife, we miss you.
Eat together, toast to each other, and share!