Every Thursday, here at Like Mother, Like Daughter!
Holy Saturday was sunny, sunny, pretty. A walk on the hill, silliness, cold brook, ah…
The Chief was busy at home moving his bees around.
Recipe for Gateau Paris-Brest in case you are interested, here.
Friends for Easter, food, wine, dessert, music…
Ginger-Garlic Bacon Slaw, Like Mother, Like Daughter
(As always, amounts are approximate. Don’t be afraid.)
2-3 cups shredded Savoy cabbage (you can use any kind, but Savoy has curly, sort of crenelated leaves that keep the resulting slaw from sort of matting down. Those who fear slaw often just object to this matted down, slippery aspect; and you can avoid that by getting Savoy)
3/4 cup dried cranberries
1/4 cup chopped bacon (or whatever you have. To make this kind of thing worthwhile, you will have made the effort to hide a few pieces of bacon after your Sunday brunch. Just make way more than you need right then so you are not depriving anyone. Freeze them in a dark corner. The bacon is what makes this amazing, though — of course — so do what you have to do)
a few very thin slices, chopped, of sweet red onion or a chopped green onion or two
3 tablespoons mayonnaise
1 tablespoon ginger-garlic paste (again, this is something you make beforehand so that your slaw — a simple side-dish — doesn’t turn into a production. Just take equal amounts of fresh ginger and fresh garlic — say, 1/4 cup or 1/2 cup each — and process them with enough olive oil to make a paste. Add a little salt and keep in a jar in the fridge)
2 tablespoons rice wine vinegar (you can use other vinegar but I think this kind complements the ginger)
1 tablespoon sugar
1/4 teaspoon salt or to taste
Mix dressing ingredients (from the mayo on) together and toss with the rest. Seriously, this is sparkling and tangy and sweet and bacon-y! You will love it!