Green Beans with Asian Sauce
My friend Chef Anne refers to this sauce as her, “All Purpose Asian Sauce.” She has served it to us tossed over green beans, or as a dipping sauce for grilled chicken. She says that if you want to make it a salad dressing, add a little lemon juice. We love it over vegetables of all kinds, and even use it on grilled fish.
All Purpose Asian Sauce:
- ½ cup soy sauce
- ¼ cup sesame oil
- ¼ cup rice wine vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1 tablespoon finely chopped scallions
Mix all ingredients together in a small bowl. Keep refrigerated until ready to use. Will keep in the fridge for 8-10 days.
Coleslaw Indian Style
The range of washed and sliced vegetables (both organic and conventionally grown) available in the average supermarket has skyrocketed. Though initially I frowned upon them, what I’ve discovered is that in many cases, grabbing an 8-oz bag of sliced red cabbage saves me time and reduces waste. I can’t go through a whole head of cabbage (white or red), but a small bag is easy to use and I don’t end up with a half a head of cabbage rotting in the back of the fridge. I buy a lot of grated vegetables these days. The range of salads I can make with them has expanded our everyday salad options 100-fold. If you insist on slicing your own cabbage, go right ahead. I’m not standing in your way.
Coleslaw Indian Style
- One 16-oz bag grated green cabbage
- One 8-oz bag grated red cabbage
- 6 green onions, finely sliced, white parts only
- 2 Fuji apples, peeled, cored and finely diced
- ¼ cup finely sliced chives
- 1 shallot
- Juice of ½ Meyer lemon
- 1 tablespoon white wine vinegar
- 1 cup mayonnaise
- ½ cup buttermilk
- 1 tablespoon cumin
- 1 ½ teaspoons salt
To make the salad, toss all five ingredients in a large bowl. To make the dressing, place all of the ingredients in a blender and process until smooth and a little frothy.
Just before serving toss the salad with the dressing. The salad can be made a few hours ahead, but the apples will start to brown. We like our coleslaw crisp, so we don’t dress the salad ahead of time.