Salad, Sides

Winter Slaw

It is the middle of bitter February, and work is crazy busy. We’re implementing a new server at work. We’re adding a new service. And to top it all off, my boss has decided to re-work how we do billing. So, in addition to this disruption to my work-life, it is tax season, which means I’m a grass widow. If we’re looking for the silver lining in all of this crazy, it just means that I can add as much citrus and mint to whatever I want. My husband tends to shy from both of those ingredients. I’m sure that it has nothing to do with the time I experimented with grapefruit and beet ice cream… Boom. Slaw with citrus and plenty of mint.



Winter Slaw

1 head napa cabbage, thinly sliced

1 cup thinly sliced celery

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/4 cup sunflower seeds

1/4 cup golden raisins

1/4 cup almonds, chopped

1/2 cup mixed citrus segments

4 tablespoons light olive oil

3 tablespoons lime juice

3 tablespoons coconut vinegar

3 tablespoons maple syrup

2 tablespoons toasted sesame oil

1 tablespoon coconut aminos

1/4 teaspoon red chili flakes

Assemble your dressing. Vigorously shake the oils, lime juice, vinegar, syrup, aminos and chili flakes in a jar. Arrange the remaining ingredients in a large bowl. Toss the salad with the dressing and allow to sit for at least 30 minutes before serving.


Watermelon Salad with Mint and Ginger

If there is a fruit that is better than watermelon in the summer, you let me know about it. Juice dripping down your chin, spitting the seeds into the yard, watermelon is the perfect summer food. This summer salad dresses watermelon up just a little bit, without losing any little bit of what makes it refreshing.


Watermelon salad with mint and ginger

1 small watermelon (about four cups of watermelon)

4 coins ginger (one small thumb of ginger, skin removed and sliced)

1/4 cup lime juice

1/4 cup walnut oil

1/8 teaspoon salt

1 tablespoon sugar

Packed 1/4 cup mint

Remove the rind from the watermelon, and chop into small cubes.

Put the remaining ingredients in a blender and blend until well blended. You do not want any large pieces of ginger in here. Mix the dressing into the watermelon and stir to combine.

Sauces & Other Extras

Qomer Sauce

The history of the Coloumbian Exchange hooked me in college. I took one Andean Anthropology class and I could not get enough. I loved hearing about the people and their culture. I was excited by the idea of chicha. I read volumes on chuno. The birthplace of the potato was fascinating. It is very possible that the whole quecha language was what caught me. The words sounded romantic, and rolled off of my tongue in drops thick like honey. Try this Peruvian-inspired sauce to taste a little of my own fascination (maybe it will hook you too).

(Qomer is quecha for green)

Eggs drenched in luscious qomer sauce.

Qomer Sauce

1 cup mayonaise

4 tablespoons neutral-flavored oil like grapeseed oil

2 tablespoons lime juice

1 tablespoon white wine vinegar

4 garlic cloves, roughly chopped

1 jalapeno pepper, roughly chopped

5 scallions, cleaned and roughly chopped

1 large handful basil

1 large handful cilantro

1 smaller handful mint

Dump all ingredients into a food processor and blend baby, blend! Every once in a while, stop the machine and scrape down the sides to make sure that everything is thoroughly mixed.

You may find yourself without access to fresh herbs. You may substitute the fresh mint for one scant tablespoon of dried mint, but you will have to let the sauce meld overnight in the fridge. Do not substitute the other fresh ingredients, however, just adjust the remaining ingredients that you can find.

Eat this on everything, even on hard-boiled eggs that you have inexpertly peeled.