A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!
When I was thinking about what I wanted to serve alongside the Bulgogi Lettuce Wraps we were planning on making, I knew I wanted something bright and fresh to counter-balance the rich grilled beef.
That’s when I decided to take our Asian Cabbage and Fennel Salad recipe and mix it up a bit. I love, love, love miso and the addition of it gives this dressing a richness that is almost creamy, though there’s no mayo or any dairy in it. It’s actually almost a nutty flavor. Matt said it tasted like the peanut sauce you get with satay, but even better (and there’s no peanut in it either). It also happens to be vegan and can be made gluten free if you use tamari in place of the soy and use a GF miso, like this one).
It’s possible that I have scurvy because recently I cannot get enough citrus. And not like regular old lemons and grapefruits. Fancy fruit. Last week it was kumquats. This week, key limes.
The fact that they are both adorably wee versions of regular-sized fruit may have something to do with it. I admit it. I am undeniably attracted to Lilliputian produce.
Now I’m going to tell you a secret about key lime pie. You actually don’t need key limes to make it. Regular, grocery-store Persian limes taste just as delicious. I had never seen fresh key limes before (and they weren’t that expensive) so I decided to go for it but don’t fret if you can’t find them.
I love tart drinks but I hate commercial sour mix (too many memories of cheap margaritas and the horrors that come from imbibing them with youthful abandon). What’s nice about this cocktail is that the tart flavor comes from three kinds of citrus (lemon, lime and kumquat) so it’s fresh and light, not cloying and chemical-tasting.
This was Matt’s favorite of the three cocktails we made using our Kumquat-Ginger Syrup.
Once you’ve made the Kumquat- Ginger Syrup, whipping up this drink is about as simple as it gets. Muddle some of the kumquats and their syrup in a rocks glass, add rum and a few ice cubes and stir. Top with some club soda. Bam, done.
Dark rum tends to have notes of vanilla and clove which is a lovely complement to the sweet/tart flavor of the kumquat syrup. The ginger in the syrup adds to the spiciness, making this a perfect drink in both warm and cold weather. It’s basically a Dark ‘N’ Stormy, with a twist. Yes, please.