Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets

Dilly Bean Stew

Despite the misleading name, there are no green beans in this stew. What really steals the show here is, yes, the dill, and also the onions! Alison Roman’s method of “frizzling” onions is one of my favorite techniques; using a higher heat than a normal sauté makes a dark brown color and brings a lot of deep, savory flavor out of your onions. Unlike a lot of hearty winter stews, the fresh dill and generous use of vinegar lifts this recipe and will fill you up without weighing you down.

ingredients

• 2 tablespoons unsalted butter, plus more (optional) 

• 2 tablespoons olive oil, plus more 

• 1 large onion, thinly sliced 

• kosher salt, freshly ground black pepper 

• 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed 

• 4 cups vegetable or chicken broth (or 4 cups water and 1-2 tbsp Better Than Bouillon)

• ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)

• 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here) 

• 1 cup dill, coarsely chopped 

• Sour cream, if desired

For Cooking Instructions Visit:

https://www.alisoneroman.com/recipes/dilly-bean-stew-with-cabbage-and-frizzled-onions