The Hunger :: Spring Slaw
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
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
we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees
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