The Hunger :: Spring Slaw

Photo by Karen Mordechai
Recipe Courtesty of Camille Becerra

This Spring Slaw is a lovely light addition of raw elements to the menu. The sweetness of the peas and cornbread along with the cumin and mint create a wonderful layering of flavors.  Recipe Below, enjoy.

Recipe :: Spring Slaw
sweet peas, torn cornbread, mint-cumin vinaigrette
Serves 4

1 cup fresh sweet peas – thinly sliced on the bias
1 1/5 cup white cabbage – thinly sliced
1 cup arugula
1 1/2 cup frisse
micro daikon radish sprouts
lots of torn mint
toss it with a cumin vinaigrette

Cornbread Croutons
we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees

Vinaigrette

½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 tsp cumin
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
In a small bowl, whisk together honey, vinegar, lemon juice, and cumin. Slowly whisk in olive oil to form an emulsion.
Season with salt and pepper.

Recipe Courtesty of Camille Becerra

3 comments
  1. [...] This post was mentioned on Twitter by Rachael & Suzanne, Karen Mordechai. Karen Mordechai said: happy monday – we just posted the spring slaw with sweet peas, torn cornbread, mint-cumin vinaigrette http://news.sunday-suppers.com/?p=2660 [...]

  2. monica says: July 19, 20104:51 pm

    You just took slaw to another level, delicious!

  3. carissa says: July 20, 20103:07 am

    I love everything about your blog. flawless ;)

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