Monday, February 14, 2011

Rosie Rips Off Recipe From Rocquie.

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.
Spicy/sweet nut mixture:
 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 heated the olive oil in my skillet and added in the almonds.
A little salt went in.
A little cayenne. Cook over medium heat, stirring, until lightly toasted, about 3 minutes.
Stir in the honey.
I spread the almonds in my pan and baked in a 300 degree oven for 20 minutes, shaking the pan every 5 minutes or so. Next, the ingredients for the dressing.
Dressing Ingredients: 1 TB honey 3 TB rice vinegar 1 TB soy sauce 1 TB fresh lemon juice 4 TB olive oil Salt and pepper
Honey in the bowl.
Whisk in rice vinegar ...
... soy sauce ...
... and lemon juice.
Gradually add in olive oil, whisking. Then I seasoned it with salt and pepper. Next, my salad ingredients.
I used 1/2 head of cabbage, 1 scallion, some red onion, and those miniature sweet peppers I've grown so fond of.
Chop everything up ...
... and pour dressing over top, mixing well to coat.
Candied almonds in. I refrigerated this and tasted again a few hours later. It needed a little more salt.
And you have a lovely cole sl ... er ... cabbage salad. Thanks, Rocquie.

3 comments:

Sage Trifle said...

I'm glad you tried the recipe and liked it. And thanks for the link love.

Rocquie

Faith said...

O man the recipe sounds GREAT but I couldnt take my eyes off the pic with the honey comb...that looks amazing!

Rosie Hawthorne said...

Thanks for the recipe, Rocquie.

And 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