Confetti Coleslaw
Christopher Kimball from the magazine Cooks Illustrated developed this great sounding recipe. When my company arrives at noon, I will have a bowl of this recipe prepared for lunch. Lake Erie Perch has to have coleslaw to accompany it on the menu.
Ingredients: Makes about 5 cups
1 pound green cabbage (about half a medium head), finely shredded
1 large carrot, peeled and grated
1 teaspoon salt, plus more to taste
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium garlic cloves, coarsely chopped
One 1 1/2-inch piece fresh ginger
1/2 jalapeno, seeded
4 medium radishes, halved lengthwise and thinly sliced
4 medium scallions, thinly sliced
***
Directions:
Toss cabbage and carrot with 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
***
In the bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until a smooth paste is formed. Toss cabbage, carrot, radishes, scallions, and dressing together in a medium bowl. Season to taste with salt. Cover, and refrigerate until ready to serve.
2 comments:
Mmmm.
Fresh caught Lake Erie Perch
AND this coleslaw??
Perfect.
What is your favorite way
to serve perch?
I told my Mom
-no excuses-
Find a way to squeeze in a visit
with you in July.
She agreed.
TY for sending her directions
so quickly.
Looking forward to hearing about
a great visit.
Barbra;
I crush soda crackers to make a cracker meal. Dip the filets in a beaten egg and into the cracker crumb. The real secret to keeping breading on fish is to refrigerate them for at least 1/2 hour. This bonds the egg and crumb to the filet. I then heat Mazola corn oil and fry flesh side down the first fry and then onto the skin for the second fry. I fry only till the flesh flakes and then they are done. Salt as soon as they come ou of the fry pan. I do not use tartar sauce. Perch is so delicate in flavor and why change a good thing! I will serve your mother perch one evening she is here. I will let her tell you what sshe thought. I get many positive comments on perch when I serve it.
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