February: Sichuan Slaw

I found this salad on a list of 101 salads in the New York Times. It’s light, crunchy and easy to make – the perfect addition to any Asian-inspired meal. You can even store leftovers for a day or two afterwards because the bean sprouts, carrots and celery won’t get soggy and wilted when left in the dressing.

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Recipe: Sichuan Slaw, #6 on the list of “101 Simple Salads for the Season”

Source: New York Times, July 2009

Get the recipe here!

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Modifications, Testing and Recommendations: The recipe is fairly loose, with only ingredients listed (not amounts), so you can experiment with the ratios until they are to your liking. For the dressing, I used 2 parts soy sauce, one part sesame oil and a half-part of sugar. I would definitely recommend using all the toppings listed: mint, cilantro, basil and chopped peanuts. I used a serrano chili for the “fresh chili” that the recipe called for.

I served the salad with coconut shrimp curry (get the recipe here) but it would easily work with any Asian-inspired cuisine like stir fry, fried rice, curry or pad thai, or you could add a protein like shrimp or chicken breast to make it a meal on its own.

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About lgaylord

Louisa believes in expanding horizons and learning - anything that broadens our minds beyond the here and now, allowing us to learn from the past and innovate for the future. She is particularly interested new and inventive methods of sustainability: city planning and green buildings, creating new objects from old trash, and ways that nature can provide examples for new materials and construction. She is also curious about new scientific breakthroughs, technology and discoveries, and how they will shape the future of consumerism and marketing. While science is important to advancing society, Louisa believes that music, education, art and culture are equally necessary, especially on a local community level.
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