I'm going to put in my two cents one more time and request that all of you who wish to remain anonymous (pretty please) continue to leave your comments but give yourself a pseudonym, so at least I can feel like I know you..... (it also becomes vital when several "Anonymous"es are commenting one after another on the same post)
So while I could get away with entiteling this post "Hang in There, Shabbos is Coming", the real reason I am posting it this is because {said while gritting my teeth} Anonymous {ungritting....} took the time to write a comment on my Blogiversary post and I enjoy and appreciate all comments. The least I could do in return is post a recipe as requested. Since I'm making this salad for Shabbos I decided to share it with all of you as well. (I have a confession to make: this post gets me off the hook on the Kosher Cuisine blog as well.... I haven't contributed yet and have been feeling sort of guilty ever since I was invited to join the team and I accepted...)
I love salads with red cabbage in them. An added benefit is the fact that if you make them for Friday night, the leftovers can still be served Shabbos morning.
The dressing for this particular salad is a bit different from the standard.
Sorry, I don't have a picture but I like to dress it right before serving and I usually serve it on Shabbos ;)
Enjoy!
Salad:
2 Bags Red Cabbage
1/2 cup Pine Nuts
1/4 cup Sesame Seeds
2 cups Chinese Noodles
Dressing:
1 cup Oil
1/4 cup Vinegar
2 Cloves Garlic (I personally love garlic, but sometimes go easy on this amount...)
2 Tbsp. Peanut Butter
1/2 cup Sugar
Dash of Salt and Pepper
12 comments:
Thanks so much!
Love,
Anonymous :-)
2 quickie questions. Is the garlic crushed or chopped? Does the peanut butter really add something that would be missing otherwise? I have someone coming over with a peanut allergy.
I crush the garlic.
My daughter substitutes garlic powder ;) .
I think the peanut butter does add something [the reason I know this is because people trying the salad the first time can identify it as an ingredient, though I can't].
If you try it without, let me know the results....
Have a great Shabbos and enjoy your company!
profk, come on! of COURSE the peanut butter adds something, it is a distinct flavor.
This would do Yoseph in!
Two quick thoughts off the top of my head for peanut butter substitutes:
1) For a bit of nutty flavor and going along with the Asian theme, try a bit of sesame oil, soy sauce, or a combination thereof
2) Working on the assumption that the peanut butter acts to emulsify the dressing, a teaspoon of dijon mustard might not be out of place.
Dangnabit, now I'm getting hungry...
Y'know... I hesitated to begin posting recipes because I didn't want to bore my male audience, but if the gender split on these comments is any indication..... ;)
Like Efrex I thought that the peanut butter was acting as an emulsifier so I took a few tablespoons of pine nuts and a few of the oil and whirled them in the food processor until paste-like in consistency and then added that in to the dressing. Since I like pine nuts I liked the extra "piney" flavor in the dressing. We'll see what the rest of the family has to say when I serve it tomorrow.
Almond butter as a substitute? Though folks with peanut allergies often have nut allergies, too.
You should submit this to the Kosher Cooking Carnival!
What quantity is in a bag of cabbage? They don't package it like that in Israel.
I would say about a pound per bag.
Truthfully, I don't buy the bags either.
I consider half of small red cabbage to equal a bag.
It's a pretty forgiving recipe.
Post a Comment