New servers running (mostly) fine, data (mostly) transferred, links restored. I still need to updateimages from October, 2012 back to 2010, but it’ll happen. Strangely enough, I had planned on posting this salad when the troubles began that moved up our server move.
We were having folk over for cheese & onion enchiladas and chocolate cake, and I needed something green to go with…
Enter Bobby Flay and his take on cole slaw. Of course, I needed to mix things up a bit, swapping out pickled nacho slices for fresh serranos in the dressing, and adding thinly sliced radishes and lightly steamed asparagus to the salad, but it was all good.
•1 head Napa cabbage, sliced thin
•1 large carrot, shaved•3 radishes, sliced thin
•Asparagus, lightly steamed
•1/4 cup mayonnaise
•1/4 cup cider vinegar
•2 tbsp canola oil•1 tsp celery seed
•Salt and pepper
•4 (or more) hot nacho slices
Whisk the mayonnaise, vinegar, oil and celery seed together until smooth – or – add them all to a beaker and give ’em a good whizzz with your immersion blender.
Season with sea salt and black pepper to taste, then add the jalapeño nacho slices and whizzz quickly just to blend and lightly chop the peppers. Set aside.
Arrange the cabbage, carrot, radishes, and asparagus in a large bowl.
Add the dressing and toss just before serving.
Cole slaw? Not really, to my way of thinking; but we all thought it a mighty-fine salad served along side those oh! so tasty enchiladas.
Next time, tho’, I think mebbe six jalapeño nacho slices, and mebbe some freshly grated lime zest – or a bit of Caribbean Calypso Seasoning – for the dressing.