Sweet Winter Slaw (for Cold Winter Days)

This is my recent go-to, post-skiing lunch (err, snack?). It's gotta kick to satisfy your hunger, some sweetness to satiate that post-turns craving for sugar, and chock-full of healthy ingredients to fill you up (without weighing you down for the next days turns. Or apres-ski, of course). 

I made this for dinner one night to go along with a teriyaki-marinated flank steak, then devoured leftovers for a couple of days thereafter for lunch. The second go-round? Upped the cilantro even more (and added a bit more of a kick to the macadamias). And it went all too fast this week for post-ski lunches (coupled with an equally punchy curried chicken salad, yum). 

SWEET WINTER SLAW
Serves 6-8

Dressing
6 1/2 tbsp freshly squeezed lime juice
1 lemongrass stalk, chopped
3 tablespoons maple syrup
2 tablespoons roasted sesame oil
1 tablespoon soy sauce
½ teaspoon red pepper flakes
4 tablespoons olive oil

Slaw
2 teaspoons butter
1 ½ cups macadamias
2 tablespoons sugar
1 teaspoon salt

½ teaspoon chile flakes

½ a head (6 ounces) Savoy cabbage, finely shredded
½ a head (10 ounces) red cabbage, finely shredded
1 mango, peeled and cut into thin strips
1 fresh red chile, deseeded and finely chopped
1 ½ cup fresh cilantro leaves, chopped
¼ cup fresh mint leaves, chopped

First, make the dressing. Place all the ingredients, except the oils, in a small saucepan and reduce over medium-high heat for 5-10 minutes, or until thick and syrupy. Remove from the heat. Once cooled down, strain the sauce into a bowl and whisk in the oils. Set aside. (Dressing can be made up to one week in advance. Store in the refrigerator.)

Melt the butter in a small saucepan or sauté pan over medium heat. Add the macadamias and toast them, shaking the pan frequently until they start to brown. Sprinkle on the sugar and stir constantly until the sugar is melted and starting to turn brown. Scrape the mixture out onto a sheet of parchment paper and allow to cool and harden. 

Place the shredded cabbage in a large mixing bowl with the rest of the salad ingredients. Add the dressing and toss together. Let sit for about 6 hours. Stir and add nuts. Taste and add more salt if necessary. 

Feeling Wild and Crazy?

Okay, so maybe not wild and CRAZY. Wild and nutty?

Wild Rice and Walnuts, I mean!

This is one of the different salads we prepared over Memorial Day weekend for a Sunday dinner party for around 30 people. It originated from The Silver Palate Cookbook, as staple in many American kitchens. It is incredibly easy to make -- and to triple to quadruple the portions. It can be -- and should be -- made in advance, clearing the kitchen of messy bowls and pots before the gathering begins. The greatest added benefit of the dish? Very low in fat, clean flavors, full of fiber, and featuring very healthy ingredients like wild rice, walnuts, raisins, orange zest.

My family has been making this for as long as I can remember. We've made a few adjustments, like using less olive oil than the original recipe called for. I also like to amp up the flavors with plenty of orange zest and juice, mint, and proper seasoning. Throw in some extra golden raisins and toasted walnuts (a new recent change -- we used to add pecans, per the original recipe, but I prefer toasted walnuts much more. Plus, they're healthier!).

I like this salad two to three days (or four, if it is still around) after it has been made. The flavors have melded together, the rice moist, and raisins super plump. I've been known to eat a heaping cup of it for breakfast. Hey, it is at least a relatively balanced meal!

Nutted Wild Rice
adapted from The Silver Palate Cookbook

1 c (1/2 lb) raw wild rice
5 1/2 c defatted chicken stock
1 c walnut halves
1 c yellow raisins
Grated rind of 1-2 oranges
1/2 c chopped fresh mint
4 scallions, thinly sliced
About 2 tbsp olive oil (add one and adjust to taste)
1/3 c fresh orange juice
1 1/2 tsp salt (taste as you add to make sure proper balance)
Freshly ground black pepper, to taste

Place rice in a strainer and rinse well in cold water to cleanse. Put into a heavy medium saucepan and add stock. Bring to a boil and reduce to a simmer, cooking uncovered for 45 minutes. After 30 minutes, check to see if it is done. Drain in a towel-lined colander and transfer to bowl. Add the remaining ingredients and toss together gently. Adjust seasonings and let sit at least 2 hours (I like to let it sit overnight) to let flavors develop. Serve at room temperature. Excellent with grilled lamb or beef and roasted vegetables and a hearty green salad.