Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa

Thai Cabbage Slaw
Thai Cabbage Slaw

I’m so glad that I discovered I love cabbage. This recipe is a variation on a recipe posted on 28 Cooks, itself a variation of a recipe from The Daily Raw Cafe. Or course, I made some changes based on what I had in the kitchen and pantry, and what I like best. It was crunchy, delicious, and just the right balance of sweet and spicy. What a way to brighten a winter evening!

Mineola Tempah with Kiwi salsa
Mineola Tempah with Kiwi salsa

You could also make this tempeh and salsa with a tangarine, but I love easy-to-peel mineolas in the winter, and I had a big giant bowl of them on my kitchen counter.

Thai Cabbage Slaw

serves 4 (hugely)

4 cups thinly sliced red cabbage

4 large carrots, julienned

4 Tbs. rice wine vinegar

1/2 c. almond butter

1 Tbs. peanut oil

2 cloves of garlic, minced

1 Tbs. fresh ginger, minced

3 hot red chili peppers, minced

1 Tbs. honey

juice and zest of one lime

salt, to taste

1/4 cup fresh cilantro

Instructions: Toss the cabbage, carrots, and rice wine vinegar in a large bowl.  In a smaller bowl, mix together the almond butter, peanut oil, garlic, ginger, chilies, honey, lime juice and zest and salt until smooth. Mix into the cabbage mixture, until evenly coated. The sauce is thick, and  you’ll probably need to use your hands to ensure an even distribution. Add the fresh cilantro, and toss. Garnish with additional chilies, or cilantro if you wish.

Mineola Tempeh

serves 4

16 oz. Tempeh

1 Tbs. peanut oil

marinade:

Juice of 2 mineolas, plus zest

4 Tbs. soy sauce

1 Tbs. sugar (I use demera)

pinch of cardamon

salt, to taste

Instructions: Mix all the marinade ingrediants in a shallow bowl. Divide the tempeh into 4 pieces, then cut each piece into 6 strips. Toss gently in the marinade, and allow to marinate for as much time as you have – 5 minutes to 1 day.  Heat the peanut oil in a large skillet. Add just the tempeh, lightly frying on one side. Flip the tempeh and add the marinade.  It will carmelize quickly, so keep a careful eye on the tempeh to prevent burning.

Kiwi Salsa

2 whole kiwis, peeled

1 mineola, peeled

1 tsp. olive oil

2 diced hot chili peppers

pinch of salt

Instructions: Dice the kiwi and mineola. Add the olive oil, chilies, and salt, tossing gently. Allow to marinate for a few mintues before serving.

Take a look at that gorgeous red cabbage!
Take a look at that gorgeous red cabbage!
Advertisements

Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

3 thoughts on “Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa”

  1. Ohhh, that cabbage slaw looks amazing. My favorite Thai place in the city makes an amazing cabbage salad, and yours looks very similar, just with purple cabbage.

  2. This certified meat lover really likes your blog! Just wanted to let you know I added it to our blogroll. Thanks for stopping by earlier, I just noticed the comment you posted.

    1. Thanks Jess – I like yours too! Good luck training for the Broad St. It was my intention to do that this year, but oh, the I just don’t know if I can do it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s