The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘dressing

Cilantro Nectarine Coleslaw

with 4 comments

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.

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Ingredients:
– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

Dressing
– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste

Pagan’s Supreme Watercress & Herb Salad

with 3 comments

Salad

The best food in Juneau is the food that friends and family make and share at home. The dinner parties and potlucks get us through the tough winter months and further illuminate our midnight sun summer nights. Matt’s sister Tryphena was in town this weekend and our friend Pagan came to dinner on Saturday night with this incredible salad. It was too good not to photograph and feature on Feedbag.

The freshness of watercress, parsley, mint, and romaine create a lovely bed for the richness of hazelnuts and compliment the sweetness of navel orange. The dressing is a happy marriage of citrus, vinegar, Dijon mustard, and olive oil.

This salad is an all around winner winner chicken dinner. Minus, the chicken of course. Your whole family will win at life this spring if you make this incredible salad, guaranteed.

Thank you Pagan!

Ingredients & Instructions from Pagan:

– 3 oranges supremed, juice from discarded parts reserved
– 1 bunch watercress, washed
– 1 small bunch parsley, coarsely chopped ( I would have used flat leaf but they were out)
– 4 sprigs mint or about 1.5 tablespoons loosely chopped- I might put in more if I did it again
– 1 core of 1 large head romaine, sliced thinly
– 1/2 cup chopped hazelnuts

Dressing:
– 1/4 cup orange juice
– 1/8 cup lime juice
– zest of 1/2 each lime and orange
– 3 Tablespoons red wine vinegar
– 1 Tablespoon dijon mustard
– 1 teaspoon honey
– about 1/3 cup olive oil
– salt & pepper to taste


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Written by Patrice Helmar

April 3, 2011 at 11:14 pm