|Harry and Seth|
Vietnamese red cabbage salad, in the style of the Slanted Door:
|I still need to get the hang of food photography -- excuse the sponge, peeler, and Osem's package.|
- Small red cabbage (1-1.5 pounds)
- 1/4 small white cabbage (optional)
- 1 grapefruit , 1 mango (ideally slightly underripe) or 2 oranges
- 4 scallions, all of the white and some green, chopped
- Cilantro, about 1 cup chopped
- 1/2 cup candied pecans (optional, see my recipe for spiced candied pecans use about 1/6 to 1/4-- you can substitute toatsed ramen if you want)
- Vegetarian nuoc cham ( use most of my recipe for vegetarian nuoc cham )
- Remove the outer leaves of the cabbages, shred the cabbages very fine and put in a large bowl. Ideally, use a mandoline on its finest setting. (Belinda and Alex, parents of one of our summer residents, got me one as a present, so it is my new toy.)
- Prepare the grapefruit or oranges. Slice off the top and bottom with a very sharp knife so that it sits flat on the cutting board. Slice off the peel and pit to expose the flesh. When you are done, you should be left with the fruit with little or none of the white pith. Take the fruit in your hand, and use a very sharp knife to remove the fruit segments, leaving the membranes behind. Remove the seeds and put them in a bowl. Be real careful doing this. When you are done, take the grapefruit carcass and squeeze the juice onto the cabbage. If you use a mango, just peel it and shred the flesh.
- Toss the cabbage with the nuoc cham, about 1 cup, and set aside until read to serve. IF the cabbage was very fine they will be soft. Otherwise, the are better if they sit a bit in the dressing.
- Top with the cilantro and scallions. Scatter the pecans and fruit on top.
- Serve as is, or topped with grilled chicken or tofu.