People occasionally ask me where
I get all my recipes from.
Some are family recipes.
Some come from friends.
Some I make up.
Some I recreate from dishes I've had at restaurants.
And some I blatantly rip off from other bloggers.
Such is the case today.
When I saw this cabbage salad
on Rocquie's blog, Sage Trifle,
I knew I wanted to try it.
I was a bit apprehensive however,
because when it comes to cole slaws,
Mr. Hawthorne is a cole slaw purist.
There's only one way to make cole slaw
and that's his way.
So I ended up explaining to him
that this was a cabbage salad,
not a cole slaw.
And he liked it.
So did I.
It was a refreshing change
from a regular slaw,
and I loved the spicy/sweet toasted nuts in it.Here's the recipe from Rocquie's blog:
Cabbage Salad with Sweet and Hot Nuts
1 tsp. olive oil
1 cup whole raw almonds
1/4 tsp. coarse salt
1/4 tsp. cayenne pepper
1 Tbsp. honey
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fresh lemon juice
4 Tbsp. olive oil
1 small head cabbage, coarsely chopped
1 large red bell pepper, diced
2 scallions, thinly sliced
Preheat oven to 300 degrees. Line a small rimmed baking sheet with parchment. Heat 1 tsp. olive oil in a small skillet over medium heat. Add almonds and coarse salt. Cook until almonds are lightly toasted, stirring frequently, about 3 minutes. Remove from heat and stir in cayenne. Drizzle 1 Tbsp. honey over and stir to coat. Spread almonds on prepared baking sheet and bake for 10 minutes. Stir almonds and bake an additional 10 minutes until they are almost dry. Remove from oven and cool completely. Whisk together 1 Tbsp. honey, the rice vinegar, soy sauce, lemon juice in a small bowl. Slowly drizzle in the 4 Tbsp. olive oil, whisking constantly. Season with salt and freshly ground black pepper to taste. Combine vegetables in a salad bowl. Pour over the dressing and toss to coat. Add almonds and toss again to coat.
1/2 cup whole almonds
(I only had 1/2 cup. Recipe called for 1 cup.)
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp cayenne
1 TB honey
I'm glad you tried the recipe and liked it. And thanks for the link love.
ReplyDeleteRocquie
O man the recipe sounds GREAT but I couldnt take my eyes off the pic with the honey comb...that looks amazing!
ReplyDeleteThanks for the recipe, Rocquie.
ReplyDeleteAnd Faith, if you liked that honeycomb,
check out what I did with the honeycomb for my Christmas baking:
http://www.kitchensaremonkeybusiness.com/2010/12/christmas-baking-day-8-cookie-21-mounds.html