Asian inspired slaw

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Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.

INGREDIENTS:
1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish

PREPARATION:
Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.

Gazpacho

A tomato-based vegetable soup from the Andalusia region of Spain. GAZPACHO
is intended to be served cold and is especially good on hot summer days. Which of course were here a few days ago.

Ripe tomatoes are the key ingredient in this recipe. Most GAZPACHO recipes allow for raw ingredients so by all means try this recipe RAW.
I prefer the flavour that roasted red peppers impart and because I roast and freeze my peppers I always have some on hand. If you like you can use jarred roasted red peppers.
*stale bread is also traditionally used to add bulk to this soup, so if you choose you may remove the crust from 1/2 a baguette, soak the bread in a little water and add it to the vegetables in your blender

INGREDIENTS:

2 lbs ripe tomatoes (6 medium)
1 cup roasted red peppers puréed (or 1 raw seeded and roughly chopped)
1 large cucumber seeded, peeled and roughly chopped
1/3 cup raw onion roughly chopped
2 garlic cloves pressed
1/4 cup + 1 tbsp sherry vinegar
1/2 cup really good olive oil
1 tsp smoked paprika
1 tsp hot smoked paprika
1 tsp fresh cracked black pepper
2 1/2 tsp sea salt

PREPARATION:

Start by scoring your tomatoes with an X, place them in a preheated oven 350′ for 30 minutes
Once cooled, the skin will peel off nicely.

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Then toss the tomatoes, peppers, cucumber, onion and garlic in a blender for about a minute. *add the soaked bread with the vegetables if you choose
The mixture will look a bit chunky. Empty the contents into a large bowl and add the remaining ingredients. Add the olive oil in a steady stream, stirring to incorporate. Then chill for several hours and days. It tastes better several days later, so it’s perfect to make ahead.

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This soup is quite thick so I’ve used it as a salsa in shot glasses with grilled shrimp. Garnish with some finely chopped peppers and cucumber.
Or serve in soup bowls with sliced avocado.