• Choose a category
• All
• Classic-Fiction

By Root 765 0

winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.

— Anne Bradstreet (1612–1672)

Soy-Sesame Cabbage Salad

Serves 4–6

When making a stir-fry, it is sometimes nice to have one dish that has been prepared ahead. This fits the bill nicely.

1 small head green or savoy cabbage, thinly sliced or shredded (6–8 cups)

1 carrot, peeled and shredded

1 garlic clove, minced

1 (½-inch) piece fresh ginger, peeled and minced

3 tablespoons rice vinegar

3 tablespoons Asian sesame oil

1 tablespoon soy sauce

1 tablespoon sugar

Salt and freshly ground black pepper

1 cup slivered almonds, toasted

2 tablespoons sesame seeds, toasted

1 Combine the cabbage, carrot, garlic, and ginger in a large bowl. Add the vinegar, sesame oil, soy sauce, and sugar, and toss to coat. Season with salt and pepper.

2 Let stand for 30 minutes. Add the almonds and sesame seeds and toss to combine. Taste and adjust the seasoning before serving.

Kitchen Note: To toast the almonds and sesame seeds, combine them in a small, dry skillet over medium heat. Cook, stirring, until slightly colored, about 5 minutes. Do not let them scorch or they will become bitter.

Thai Cabbage Salad

Serves 6–8

With nothing but napa cabbage and carrots, you can make a delightful salad to accompany any Asian-style meal. If you happen to have scallions, cilantro, and/or mint on hand as well, add a handful of each. Either way, this light salad is filled with fresh, unexpected flavors. Try it in a wrap with a grilled chicken breast.

1/3 cup Asian fish sauce

¼ cup white vinegar

3 tablespoons sugar

2 garlic cloves, minced

Pinch crushed red pepper flakes, or more to taste

1 small head napa or Chinese cabbage (about 1½ pounds), thinly sliced or shredded

1 large carrot, peeled and shredded

½ cup chopped, roasted peanuts, plus more for garnish

1 To make the dressing, combine the fish sauce, vinegar, sugar, and garlic, and heat gently until the sugar is completely dissolved. (Half a minute in the microwave should do the trick.) Add the red pepper flakes.

2 Combine the cabbage, carrot, and peanuts in a large bowl.

3 Pour the dressing over the salad and toss until completely coated.

4 Let stand for about 30 minutes. Transfer to a serving bowl and serve garnished with peanuts.

Kitchen Note: Fish sauce is a pungent liquid made from the liquid that drains from salted, fermented fish. It is called nam pla in Thailand and nuoc mam in Vietnam, where its unique flavor is used much as soy sauce is used in China. Look for it wherever Asian foods are sold; there is no substitute for it, but a bottle will keep indefinitely.

Thai Sweet-Spicy Cabbage Salad

Serves 6–8

This cabbage salad uses regular green cabbage, but napa cabbage could be substituted. It is simpler to prepare than the previous recipe, but equally wonderful. The secret ingredient is Thai sweet chili sauce, a condiment found in Asian markets. It is made of sugar, vinegar, and chiles and makes a wonderful dressing for salads or a dip for spring rolls. Like the previous salad, this salad combined with chicken makes a delicious wrap.

1 small head green cabbage, thinly sliced or shredded (6–8 cups)

2 teaspoons salt

1 carrot, peeled and shredded

½ cup Thai sweet chili sauce

½ cup chopped roasted peanuts

1 Combine the cabbage and salt in a colander and toss to mix. Let stand for about an hour to wilt the cabbage.

2 Taste the cabbage. If it is too salty, rinse with cold running water, and then drain. Combine the cabbage, carrot, and chili sauce in a large bowl and toss to mix. Add the peanuts and toss to mix.

3 Let stand for 30 minutes to allow the flavors to develop before serving.

Copper Coins

Serves 4–6

One of my early cooking jobs was at an assisted-living home, where I learned to cook many old-fashioned American classics. Why the three-bean salad remains in the average American repertoire but this tasty salad rarely gets made any more is a mystery to me. It was a favorite among my ladies.

6 carrots, peeled and