This weekend’s weather made me gear back up in the garden, get back in the kitchen and get my groove back. Warm weather is all about ease: barely putting a pot on the stove, most things cooked over the grill. Who needs a mess when the back garden begs you to come and play? A quick ten minutes of chopping and a quick simmer is all it takes to throw this big-enough-to-serve-a-crowd slaw together.
1/2 c rice wine vinegar
1 T whole cumin seeds
1 bay leaf
20 twists of black pepper
1 t salt
2 T sugar
1 head napa cabbage, very thinly sliced – a chiffonade, if you will
1/2 red bell pepper, very thinly sliced
1/2 jalapeño, deseeded and finely minced
3 carrots, shredded or grated
1 small handful of fresh coriander
1/4 c olive oil
In a small pot, combine rice wine vinegar through salt. Bring to a simmer over medium heat until salt and sugar is dissolved. Remove from heat and allow to cool. While the dressing is cooling, prep veg for the slaw. Remove the bay leaf from the vinegar dressing, add the olive oil and then pour over the vegetables, tossing to coat. Chill in the fridge for two or more hours, tossing occasionally.
Serve with your favorite picnic foods or a great bar-b-que, perhaps a dry rubbed pork tenderloin and some roasted potatoes.
Playlist included Houdini, by Foster the People.