The Fantastic Mr. Feedbag

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

Posts Tagged ‘salads

Cilantro Nectarine Coleslaw

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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.


– 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

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


Red Kale Salad with lime & cilantro dressing

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kale salad

This is a great and filling salad. I love using kale in salads because of the fact that you can put your salad in the refrigerator and it seems to only get better. The leaves don’t wilt, they just kind of marinate and get better. I got an incredible jar of mint/cilantro/coconut milk/lime pesto from my friend, Yumi a week or so ago. I’ll have to ask her for her recipe, because honesty it’s delicious. I used it in the dressing for this salad and it was incredible.

– 1 head of red kale, washed and finely chopped
– 5-6 baby carrots, finely diced
– 2 stalks of celery, if you’ve got the hearts with some leaves even better, cut on the bias
– 1/4 of a head of red cabbage, finely chopped

– 2 Tablespoons of olive oil
– Yumi’s magical pesto mixture, or:
– 1 lime, juiced
– 3-4 sprigs of cilantro, finely chopped
– 3-4 sprigs of mint, finely chopped
– 1/3 cup of coconut milk
– sea salt & fresh ground pepper to taste

Serving suggestion:
This salad would perfectly accompany a nice halibut steak and a side of wild rice.

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Written by Patrice Helmar

April 24, 2011 at 9:51 pm

Pagan’s Supreme Watercress & Herb Salad

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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

– 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