The Ranger said:Abe <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Quoted message said:Good concept, but it's lacking something... not nearly
enough dressing for so much slaw... an entire napa
cabbage can be huge. I'd increase the oil to at least
4 Tbs, and I'd add a couple three Tbs soy sauce, a
few drops toasted sesame oil, and a small can of
crushed pineapple. I'd add a couple sliced green
onions too.. and my personal preference is to kill
the cilantro, but that's just me, I hate soap in my food...
I'd rather add a little grated ginger. This also needs
a bit of color, some shredded carrot and diced red
pepper.
Too many things going on in the above mixture... More vinegar.
Sesame oil. Green onions. Pineapple. Grated Ginger. No cilantro.
Carrots. Red peppers... What exactly are you going for? More
crunch or a riot of color? You've masked the subtleties of the
cucumber, the Napa cabbage, and the after-hint of vinegar by
altering the salad.
Quoted message said:Yeah, it also needs some peanut emulsified into
the drressing.
Knock yourself out. A recipe is a guideline, not something etched
in stone. 🙂
I said it's a good concept... actually oriental style salads are my
favorite... but yours is lacking in flavor. Cucumber adds no flavor,
only texture, napa not much better. I wouldn't use the peanut butter
dressing either for slaw type salad (better with noodle salad), but
your widdle splash of mild vinegar doesn't cut it. And my carrot and
red pepper is only a garnish, maybe one small carrot shredded, and
half a red pepper diced. I grow napa cabbage, five pounders are
extremely common, most of mine reach nearly ten pounds (you could have
indicated a quantity other than an entire head). Napa cabbage is very
crunchy with a very mild cabbage flavor... I also grow a variety of
napa with a mustard flavor, just the right bite, excellent. I grow an
oriental lettuce that is a cross with romain and mustard, they look
just like romaine, have the same texture, but a very different
flavor... and they grow huge, three feet tall and eighteen inches
diameter. There is a tremendous variety of oriental vegetables but
most are very mild flavored, the orientals are more into texture and
saving growing space, most of their leafy vegetables grow taller than
wide... their cusine isn't much into tossed type salads anyway, more
into marinated. You suggested hot peppers but that's mostly just
heat, relatively little flavor... your dressing needs something sweet
too, that's why the pineapple (don't like pineapple then oranges would
work... I'd smush in a little garlic also). Actually I'd add a pinch
of MSG to my oriental salad dressing too. I would have omitted the
peanuts altogether, the texture of nuts is too much contrast with
cukes and napa, nuts go better with hot stir fry dishes.... I would
rather a handful of sesame seeds. Personally I'd leave out the hot
pepper entirely, I don't much care for burning mouth coozine... but I
would add a good amount of white pepper to my oriental dressing. A
recipe is only a guide but it still needs to guide somewhere other
than nowhere.
