BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SLAW, SAVOY CABBAGE WITH APPLE/PEAR

By:


We serve this with cornmeal fried rockfish or sturgeon. The breading on the fish is light but also takes the place of a starch for the meal. The slaw is a very complete dish by itself and served with fish and apple chutney, it is even better.

Ingredients:

  • 1 head savoy cabbage, shredded

  • 1 bunch radishes, julienne
  • 1 red bell pepper, julienne 
  • 1 apple skin on, sliced, julienne
  • 1 pear, skin on, sliced julienne
  • 1 carrot, julienne
  • 1 green onion, minced
  • 3 tablespoons  cilantro, washed, stems removed, and torn into slaw
  • 3 tablespoons parsley, washed and well dried, chopped
  • ¼ cup lime juice
  • ¼ cup rice wine vinegar
  • 1 tablespoon honey or agave syrup
  • 1-2 teaspoons commercial hot sauce or homemade, if desired
  • 4 tablespoons - ½ cup EVOO or combination oils to taste
  • As needed sea salt and freshly ground coriander and black pepper for seasoning
  • ½ cup nuts, (peanuts, cashews, walnuts, etc), optional

Method:

Combine vegetables and fruits with herbs in large bowl and toss gently to combine. Make dressing by combining lime juice, rice wine vinegar, agave or honey, hot sauce, or exchange these for variation below and proceed with EVOO or other oil. Adjust seasonings with sea salt, coriander and pepper. Serve immediately or up to 30 minutes after making to retain fresh flavors.

VARIATION done in our Nov 2015 show: Eliminate the lime juice, rice wine vinegar, agave, and hot sauce. Add 4 tablespoons maple balsamic vinegar, 2 teaspoons thai chili paste (“sambal oleek”),






TO RECIPES

printable page