Tag Archives: carrots

Asian Cole Slaw

9 Jun

Asian Coleslaw Recipe

The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.


  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1/2 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 1/2 cup grated carrots
  • 1/4 cup toasted, salted, shelled, peeled peanuts


  • Chopped fresh cilantro
  • Thinly sliced green onions or chives


1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you’ll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Great with fish or burgers.

Serves 4.


Dinner Last Night

5 Jan

BORSCHT — a Russian root-vegetable soup.
I make a vegetarian version using miso paste instead of beef stock. Serves 4.

Chop fine:
1/2 c. carrots, 1 c. onions; 2 c. peeled beets.
Barely cover with water, bring to boil, cover; simmer for 20 min.
Add: 1 Tbs. butter, 1 Tbs vinegar, 1 c. finely chopped cabbage, 1 c. water.
Simmer 15 more min. Meanwhile, stir 2 Tbs miso paste into 1 c water. Turn off heat and add this to soup. (Cooking destroys the B-vitamins in miso).
Garnish with minced parsley and a dollop of sour cream or plain yogurt. Serve with warm, hearty dark bread and cheese.

Dinner Last Night

5 Jan

So our CSA inspired dinner last night was spicy soba noodle soup with steamed carrots, onions, cabbage, radishes, greens and some slices of braised pork. Oh and a little kimchi and pickled daikon someone gave us. Was delish!

Dinner Last Night

5 Jan

What I made for dinner: potatoe- carrot- leek soup (all your veggies…I still had 2 leeks from last time).

Dinner Last Night

29 Dec

Last night we went over to another farmer’s house for dinner (Nathaniel and Emily) and had amazing:

rutabaga gnocchi with celeriac, carrots, and tomatoe sauce

napa cabbage salad with raisins and walnuts.

Add candle light and good friends…

Dinner Last Night

14 Dec

Last night Paul and I had:

borsht – beet soup with carrots, leeks, beets, celery, cabbage and pork sausage

roasted garlic on toast

Baked Beet and Carrot Burgers

28 Jan

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese


½ cup sesame seeds

1 cup sunflower seeds

2 cups peeled, grated beets (2 medium)

2 cups grated carrots (about 4)

½ cup minced onion

2 eggs, lightly beaten

1 cup cooked brown rice

1 cup grated cheddar cheese

½ cup vegetable oil

½ cup finely chopped parsley

3 tablespoons flour

2 tablespoons tamari

1 clove garlic, minced or finely chopped

¼ teaspoon cayenne pepper


  1. Preheat oven to 350 degrees. Lightly grease a baking sheet
  2. Place a small, heavy skillet over medium heat. Add sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.
  3. Return skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the bowl with sesame seeds.
  4. Combine the beets, carrots and onion in a large bowl. Stir in seeds mixture, eggs, rice, cheese, oil, flour, parsley, tamari and garlic (hands work the best). Add cayenne and mix until thoroughly combined.
  5. Using your hands, shape mixture into 12 patties and arrange them on the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them over. Serve alone or on buns.