One thing I love about eating “California Cuisine” is its ability to truly showcase a single ingredient in a dish. I had the pleasure of eating dinner at Zuni recently and they had a root vegetable and Meyer lemon soup—the Meyer lemon was really on display. With juice and thick chunks of zest, the soup was merely a platform to celebrate the glory of the fruit. To showcase a singular ingredient, in addition to balancing out the rest of the flavors, to me, is what California Cuisine is all about. This slaw is a nod to some beautiful Hawaiian ginger I found at my local market. It has a bit of a kick to it—this recipe is not for the faint of heart!
6 small carrots (or 2 large ones)
1/2 teaspoon ground turmeric
5 quarter inch squares of peeled ginger
3/4 cup of coconut milk
1/4 cup sesame oil
1/4 cup brown rice vinegar
2 tablespoons miso
1 small shallot
1 tangerine, juiced
1 small head of cabbage
1 small head of radicchio
1 serrano chile
1/4 cup parsley leaves
1/4 cup sesame seeds, toasted
- Blend together all of the dressing ingredients in a blender and add salt to taste.
- Shred the cabbage and radicchio into a large bowl.
- Thinly slice the serrano chile and toss it together with the parsley, cabbage and radicchio.
- Add the dressing to taste and sprinkle your salad with the toasted sesame seeds right before serving.
This recipe first appeared in The Coast Kitchen.