It's Summer Cooking again! Won't you join in?
If you have a recipe to share,
just leave it in the comments with a link to your post.
New post or old post...doesn't really matter,
because hey, summer cooking is good to eat anytime.
Summer cooking will probably need to go on hiatus soon (~I hope~ since I love Autumn weather and all that it brings), but a few more simple summer recipes are always a good thing. I made salad this several weeks ago when we received a napa cabbage in our csa bundle. We already had parsley and basil on our deck. On impulse, I bought a small bunch of cilantro from the market without a specific recipe in mind. Began a search. Adapted a recipe from Rodale Whole Foods Cookbook, which by the way is becoming a go-to cookbook of late. The original recipe calls for fish sauce which I'm sure lends depth of flavor, but since I didn't have any nor would use it (way too much sodium), it said you could substitute soy sauce. Didn't have low-sodium soy sauce at the moment either, so I used liquid aminos (which can be somewhat high in sodium too, but tastes delicious). So much for trying to remain low salt!
1 head of napa cabbage, outer leaves removed if not the best, stem end cut off, sliced cross-wise into thin shreds
1/2 pkg shredded carrots (or shred your own)
1 orange bell pepper, diced
2 yellow banana peppers, diced
1/4 cup cilantro, snipped
1/2 cup basil, snipped
1/2 cup parsley, snipped
4 Tbsp liquid aminos (can use soy)
3 Tbsp rice vinegar
3 Tbsp peanut oil (or sesame oil)
2 tsp sugar
salt & pepper, to taste
Combine cabbage, carrots & peppers in large bowl. Whisk together aminos, vinegar, oil, sugar, s&p. Add cilantro, basil & parsley to oil mixture. Pour over cabbage mixture and combine well so that all is coated. Let sit for about 10 minutes, stir again & serve.