Tag: side dish
Chinese Coleslaw
Chinese Coleslaw
Never had Chinese coleslaw before? This is a great alternative to the soggy mayonnaise based coleslaw that you are used to. The use of chinkiang black vinegar in the dressing gives it that Chinese taste. Think of it as the Chinese equivalent to balsamic vinegar. Purple cabbage is used instead of green. Roasted peanuts add another textural crunch to the coleslaw. This side pairs great with meat as it balances out the heavy richness.
Ingredients
- 4 cups purple cabbage shredded
- 1 large carrot julienned
- 2 green onions chopped
- 1/3 cup roasted peanuts
- 1/4 cup cilantro chopped
Dressing
- 2 tbsp chinkiang black vinegar
- 1 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp peanut oil
- 2 tsp sesame oil
- 2 garlic cloves minced
- 1/4 tsp salt
Instructions
- Mix all of the dressing ingredients together.
- Mix together the cabbage, carrots, green onions, peanuts, and cilantro.
- Toss the ingredients together with the dressing and serve.
Lebanese Tabbouleh
Lebanese Tabbouleh
When you think about most of the tabbouleh you’ve eaten at a Mediterranean or Middle Eastern restaurant, you think of a heavily bulgur dominated salad with a little bit of chopped mint and parsley. Lebanese tabbouleh is quite the opposite; being an herbaceous parsley and mint salad with garlic, tomatoes, green onions, with a little bit of bulgur. This type of tabbouleh pairs great with grilled steaks; allowing the acidity of the lemon juice to cut through the richness of beef. You can also serve the tabbouleh inside romaine lettuce leaf hearts.
Ingredients
- 1/4 cup fine bulgur wheat
- 2 garlic cloves minced
- 2 lemons juiced
- 2 cups flat leaf parsley chopped
- 1/2 cup mint chopped
- 8 oz cherry or grape tomatoes finely chopped
- 5 green onions finely chopped
- salt to taste
- 1/4 cup olive oil
- romaine lettuce hearts for serving
Instructions
- Soak the bulgur in a cup of water for 20 minutes until softened. Strain the liquid through a fine mesh strainer.
- Mix the bulgur the parsley, mint, tomatoes, green onions, garlic, salt, and lemon juice. Let marinate in the refrigerator for 2 hours.
- Right before serving, toss the tabbouleh with the olive oil.
Lebanese Rice
Lebanese Rice
Rice with fine vermicelli noodles didn’t start in San Francisco. This style of rice is a staple in the Arabic world; eaten with most meals. The base of this recipe is only 3 ingredients: rice, vermicelli, and olive oil. Additions of cinnamon and parsley enhance the flavor. Sometimes you will find almonds or pine nuts used as a garnish.
Ingredients
- 3 tbsp olive oil
- 1/2 cup dry vermicelli
- 2 cups basmati rice washed
- 2 tsp salt
- 1/4 tsp cinnamon
- 4 cups water
- 1/4 cup parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the vermicelli for 3 minutes until browned.
- Add in the rice. Sauté for 5 minutes. Season with salt and cinnamon.
- Pour in the water. Bring to a boil.
- Cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes.
