What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor.
This is a great spin on traditional cole slaw; the Asian influences really shine here. Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets.
- 3 cups baby bok choy, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 mango, cubed
- 1/2 cup cilantro, roughly chopped
For the Dressing:
- 2 tbsp. grapeseed oil
- 1 tbsp. seasoned rice vinegar
- 1 tbsp. chili garlic sauce
- 1 tbsp. tamari
- 1 tsp. sesame oil
- salt and pepper to taste
In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.
Farro is one of my favorite whole grains. It has a distinct nutty flavor, and looks similar to brown rice but with a delicate chew. Use it in soups, salads, side dishes, or even as a breakfast cereal. Here I cooked it, let it cool, and tossed it together with fresh corn, herbs, crumbled feta, olive oil, and lemon. This farro salad makes a great side dish in late summer when corn is sweetest, but you can use just about vegetable of the season.
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This time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that: A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.
I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.
This is the perfect side dish to just about anything. Roasting radicchio mellows its sharp, bitter flavor, while retaining that nutty delicious crunch. The honey mustard dressing is so easy to throw together; only a few simple pantry staples are needed to make this vegetable sing when roasted. After all, aren’t those the best recipes?
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There are certain groceries or ingredients you buy and seem to only have one use for, and the rest sits around in the pantry or fridge just wasting away. Broccoli is certainly an example of that – the florets get all the glory and then there’s just those leftover large stems, which are perfectly edible and delicious in their own unique way. Tahini is another ingredient that I simply have trouble using up. Tahini is a sesame paste that is a staple ingredient in hummus, and if you haven’t made homemade hummus, you are in for a treat (will post that recipe soon!). This recipe is a perfect way to use up what’s in your refrigerator to produce a fantastic side dish full of flavor. The tahini dressing can also be used as a dip for crudités or…steamed broccoli florets!
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penthouse kitchen 