So I just finished importing a literal crap-ton (slightly less than a metric literal crap-ton) of recipe-related posts from my Old/Other Blog, and I noticed that most of the last few recipes were all about waah it was cold outside and waah neversummer and waah here have a nice hearty lamb & barley soup.
And thus it seems only fitting that on this, the hottest weekend of the year so far in Portland, I would counter with a cool, spicy, Thai(ish)-style cabbage salad. I first made it a couple of weeks ago for our friends’ block party/BBQ, and now I’m putting it together for another gathering.
This is vegan and gluten-free, and you can swap out agave nectar for the white sugar or do whatever else you want to adapt it to your own peculiar dietary habits. It’s healthy, but it’s also darn tasty.
Bai Galam Salad
Serves: a bunch
1/2 head red cabbage, chopped fairly fine
2 medium carrots, peeled and cut in matchsticks
1 red bell pepper, likewise peeled and cut in matchsticks
1/2 cup (or thereabouts) cilantro leaves, roughly chopped
2/3 cup slivered blanched almonds
Spicy Sesame-Lime Vinaigrette (see below)
Combine all ingredients and toss with:
Spicy Sesame-Lime Vinaigrette
Zest of one lime
Juice of two limes
1/2 cup seasoned rice vinegar (or: unseasoned rice vinegar plus 2 tsp sugar/agave nectar)
1/4 cup expeller-pressed peanut oil
3 Tbsp toasted sesame oil
1-3 tsp (or a little more) chili-garlic paste or Drunken Angel Hot Sauce
Salt and pepper to taste
Whisk all ingredients together. There you go; wasn’t that simple?
Stay cool, kittens. 95 degrees* can kill a man in seconds.