What does one do with beautiful heads of cabbage recently harvested from the hoop house?
First, Cabbage Soup, and yesterday, Asian Shrimp, Mango and Avocado Slaw, courtesy of Cathy at Wives with Knives.
Cathy states that one of the nice things about this recipe is that there are no set rules. Add a little more of one thing, less of another. Barbecued pork can be substituted for the shrimp, use cashews instead of peanuts, add pineapple instead of mango. There were only a few changes I made, but mostly followed her recipe.
And it is delicious! ... crisp, some sweetness, a little kick, and full of wonderful flavors and healthy ingredients.
Asian Shrimp, Mango and Avocado Slaw
adapted from Cathy at Wives with Knives
6 cups shredded cabbage (about a 2.2 lb fresh cabbage head)
1 carrot, julienned
3 fresh radishes, thinly sliced
2 young green onions, thinly sliced
1/2 - 1 cup fresh young Kale leaves, chopped (optional)
1/4 cup cilantro, chopped
1/4 cup chopped roasted peanuts
1 pound shrimp, cooked (I grilled them lightly)
1 mango, peeled and diced
2 avocados, peeled and diced
Note: I combined all the above ingredients (except for the avocados) and refrigerated for several hours; prior to serving, the avocados and the dressing were added. The cooked shrimp were grilled slightly; fresh young Kale from the garden was added, and since I did not have chili garlic sauce, I used that which I had on hand, the chili paste.
Asian Vinaigrette Dressing
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
juice of l lime
2 tablespoons honey (raw and unfiltered local honey)
1 teaspoon sesame oil (or to taste)
1 teaspoon fresh Asian chili paste (or chili garlic sauce)
1 teaspoon fresh ginger, minced
1/2 cup oil
Combine all ingredients except oil. Slowly whisk in oil.
This is one we will make again. Thanks, Cathy.