broccoli stem and red pepper slaw

prep time:  tbd
cook time:  tbd
servings:  4 -6

3 cups shredded broccoli stems
1 red bell pepper - cut in thin 2-inch julienne
1/4 - 1/2 cup chopped cilantro
2 tablespoons slivered mint leaves
1 serrano chile - minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon dijon mustard
2 teaspoons minced or grated fresh ginger
1 small garlic clove - minced or pureed
1 tablespoon dark sesame oil
3 tablespoon grapeseed or sunflower oil
1 tablespoon black sesame seeds

1.  place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 - 30 minutes.  squeeze out excess water.

2.  in a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together.  in a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed oil.  toss with the shredded vegetable mixture.  serve or refrigerate until ready to serve.  sprinkle each serving with black sesame seeds.

- new york times, october 2013

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