Cabbage Slaw

A while back, Andrew and I were planning dinner. There was some chicken breasts in the freezer. Protein, check. But what to make with it? Wanting to utilize ingredients I already had, I took stock of the fridge and saw that I had half a head of cabbage, capers, thyme, shallots, and some preserved lemons, not to mention a bunch of vinegars in the pantry. So I thought, why not make some kind of cabbage slaw with a lemon-caper vinaigrette and place it on top of some mixed greens? It would be a nice, simple salad to pair with the poultry.

Andrew was skeptical of this idea. He loves cabbage, but the idea of it being practically the only thing in the salad wasn’t appealing to him. I understood. Raw cabbage can be tough and a little bitter. To counteract that, I finely shredded the cabbage using a mandoline. I wanted the cabbage to be really fine so that the cabbage would absorb the dressing better, softening its toughness and reducing its bitterness, yet still retain a pleasant crunch.

I expected the slaw to be good, but I wasn’t expecting Andrew’s reaction. He loved it. He said it was so good I should bottle the dressing and sell it. While I’ll leave the salad dressing business to Paul Newman, it was one of the best compliments on my cooking Andrew has given me. Perhaps his low expectations contributed to the inflated praise, but I’ll take it! As you can see, the slaw doesn’t look like much, but it packs a surprising amount of flavor. The preserved lemon is what really makes this recipe pop. It brightens the dish with splashes of lovely Meyer lemon without overpowering everything else.


I’ve made this slaw using a mix of green and purple cabbage as well. It tastes the same, but turns everything pink. It just depends on what aesthetic you’re going for. Add lentils (I like the little black kind with this) to make a more substantial lunch salad during the week. Because cabbage is so hearty, this keeps well in the fridge for a couple of days without turning soggy. I like to make large batches to have ready-made salads for dinner and/or lunch for a few days. Recipe is below!



This recipe is easily scalable for larger batches. The dressing is forgiving so the measurements below are really just a guide. I mostly make this to taste myself. I also realize that preserved lemons are not exactly a pantry staple, so if you don’t have any I’d use lemon zest and a bit of salt as a substitute. Maybe a little lemon juice as well, but then I’d reduce the amount of vinegar or it will become too acidic. I haven’t tried this substitution myself, but I’m sure it would work well enough. You won’t get those bites of salty Meyer lemony goodness, but you’d still get a nice lemon flavor which really livens the dressing.

INGREDIENTS (makes about 2-3 servings)

  • Quarter head of cabbage
  • Mixed greens
  • 1/4 cup olive oil
  • 2 tbsp champagne vinegar
  • 1 small shallot, finely diced
  • 1 clove garlic, minced and smashed or pressed through a garlic press
  • 1 tbsp capers, roughly chopped
  • 1/4 of preserved lemon, flesh removed, rind rinsed and minced.
  • Fresh thyme to taste (if you have on hand. Dried works too, just use less)
  • Pepper to taste


  • Set the cabbage and mixed greens aside.
  • In a small bowl, whisk the remaining ingredients together until emulsified. Add more oil, vinegar, pepper, and/or thyme to taste. Let sit for an hour or so (if you have time) to let the flavors meld. Taste again and adjust any ingredients as needed.
  • Meanwhile, finely shred the cabbage. I prefer to use a mandoline, but a food processor will work, too. You could, of course, slice it by hand, but I can never get it as thin as I want when I use a mandolin.*
  • Mix dressing with cabbage. You can let it sit for 10-15 minutes to let it marinate or use right away.
  • Lightly dress mixed greens with olive oil and champagne vinegar. Top with dressed cabbage and serve.

*If you like thin veggies for anything, you should totally get a mandoline. It’s a cooking game-changer. I got a PL8 Professional Mandoline and I love it. There are multiple cut settings, it’s easy to clean, and there’s many safety precautions so sliced fingers can easily be avoided. 🙂


Recipe Discoveries

Last week was not great. It was busy at work. I was distracted and annoyed. Unproductive. This weekend I was able to pull myself together a little bit. I caught up on a few (of the many) things I’ve been putting off, got some rest, finished a book, and spent some time in the kitchen trying new recipes with a good measure of success. So when you’re feeling a bit low and uninspired, these recipes can help pick you back up.

Mango Margaritas

I don’t recommend making these every time you’re feeling low, but they certainly can help celebrate the start of the weekend, particularly when you’ve had a hard week, and especially when you share them with good friends. As I mentioned in the Momofuku Pork Buns (part 2) post, margaritas are a great way to use up the leftovers of that mango puree from mango pudding. I loosely followed my girl, Ree Drummond’s recipe, using mango puree to taste in place of the jarred mangos (and adding very little, if any additional sugar). I love the lime zest and sugar rim–it announces a party in looks and taste. And party we did.


Spicy Tomato Soup

Barbara Lynch’s Spicy Tomato Soup from Food 52 is a simple soup to make on a lazy weekend or a busy weeknight. The ingredients are minimal and the method is easy. It does require blending and straining, which is a bit of a hassle, but definitely worth it to get a good homemade tomato soup and skip the preservatives and sodium of the store-bought kind.

Warm Lentil and Potato Salad

Smitten Kitchen recently posted this recipe. I’ve been waiting for a new lentil recipe to catch my eye so that I can use up the dregs of all the lentils in my pantry. The dressing is a vague cross between the dressing in your traditional potato salad and a German potato salad, containing dijon mustard, shallots, capers, and cornichons. I knew I would love this recipe based on those ingredients alone. It’s another simple dish to throw together, although you have to use a number of pots, and will most likely have to go to the store to pick up those capers and cornichons and a few other things. However, you will come away with a great (healthy) work lunch for a few days to help get you through another busy week.

Potato Chip Cookies

Yes, these are a thing and they are just as good as you want them to be. This is another Food 52 discovery (seriously, if don’t subscribe to them already, do so now). I’m not much of a cookie baker. As I’ve mentioned before, I don’t find cookies to be all that exciting–to eat or make–but the whole game changes when you add crushed potato chips. This recipe does not disappoint, and I have 15 coworkers who can back me up on that. And this photo…

My only regret is that I didn’t come up with this idea myself.

Momofuku Pork Buns (part 2)

As I mentioned in Part 1 of this post, Andrew and I hosted two dinner parties New Year’s weekend. The first dinner was with our siblings, and the second was with our good friends Katy and Josh. They shared valuable wedding tips with us when we first got engaged, and continue to be a support during our first year of marriage. It’s good to have friends who have forged ahead in the Game of Life to help guide those of us coming up the rear. This is their Christmas card. This is how stinking cute they are.


Katy is a fellow food-lover and blogger and she and I have swapped many recipes and kitchen stories over the years. She’s also very encouraging of my kitchen adventures when I make things way beyond my skill level. So when deciding what to make for her and Josh, pork buns easily made it to the top of the list. It was adventurous, something she probably wouldn’t make herself, and she would be extremely gracious even if it turned out terribly. (Which, we already know it didn’t, thank goodness!)

Since the hard part of the meal (the pork buns) was made the day before, I had time to supplement the meal with additional dishes. To keep with the Asian theme, I served spicy pan-fried noodles, Thai salad (made by Andrew), and mango pudding.

Spicy pan-fried noodles is one of my go-to weeknight recipes. It’s really easy to throw together and the leftovers reheat well. I’ve made it with all kinds of Asian noodles, whatever I had on hand or could find in the store, and it turns out well every single time. The only mishap I had with it this last time was that I forgot we ran out of soy sauce and had to run down to the corner store to get some. It was an inconvenience but nothing earth shattering. But then, right when I drained the cooked noodles, I realized that I didn’t have enough—I meant to double the recipe and realized that I only bought one package of noodles. Noodles are the main ingredient, and I forgot to double it! What is wrong with me? How could I have missed that detail? I was pissed. Making that kind of amateur mistake is just not acceptable to me, especially when I’m hosting. So I was huffing and puffing during the rest of my preparations, disappointed in myself, and rushing because I was running behind (as usual). It was an embarrassing display of childish attitude, even if Andrew was the only one to witness it (God bless his patience), because in the end it was fine. There were plenty of noodles to go around without doubling the recipe.

The Thai salad is Andrew’s take on the Thai chicken salad at Park Chow, a lovely and homey SF restaurant. The key to this salad is the dressing. It’s citrusy and spicy and has a quintessential Asian flavor, which we learned can really only be re-created using two essential ingredients: fish sauce and ground dried shrimp. You can’t taste their individual flavor in the finished dressing, but you can tell when they’re missing. Other than the dressing, the salad is comprised of basic salad ingredients: romaine, red bell pepper, carrot, cucumber, red onion, and roasted peanuts. You can find the full recipe at the end of this post.

So, in addition to the pork buns (which Katy said tasted just like Momofuku’s!), we had a well-rounded menu.


Noodles and salad


Now, for the dessert. I am not all that familiar with Asian desserts. So, as one does, I Googled Chinese desserts and mango pudding was one of the first recipes that came up. It’s pretty straight forward to make, like a slightly more involved jell-o. You just have to make it a few hours ahead of when you want to serve so the gelatin can set. I used Chowhound’s recipe and made it for both dinner parties to keep planning simple. The first night I used fresh mangos that weren’t quite ripe enough, and the second time I used frozen mangos to see if there would be a difference in taste. There wasn’t really. Andrew and I noticed a slight difference in texture, but the taste was basically the same. If you make this recipe, use whatever kind of mangoes you prefer. Fresh or frozen, it doesn’t make that much of a difference except in the mess you make cutting the fresh mangoes. Also, no matter which kind of mango you use, you will have leftover mango puree, which I froze and intend to use for mango margaritas next time I host a Latin-themed dinner.


It was a busy weekend in the kitchen for sure, but a successful one, even with all of my ups and downs. I came out of the weekend with a number of takeaways, including my 2016 New Year Cooking Resolutions:

  1. Improve my planning skills, really reading and understanding recipes before setting out to make them.
  2. Give myself grace when I make mistakes, which I inevitably will.

So cheers to 2016, when I will forgive my flaws, learn from my mistakes, and laugh when all else fails. Happy New Year!

Recipe Links

Thai Salad Dressing

Adapted from Bruce Cost’s “Thai Cucumber Salad” recipe published in The San Francisco Chronicle Cookbook Volume 1.


  • 3 tbsp lime juice
  • 1 ½ tbsp fish sauce
  • 3 tbsp red chili pepper (Serrano or jalapeno works too), sliced into thin rounds
  • 2 tbsp dried baby shrimp (ground)
  • 2 tbsp sugar
  • 1 tbsp peanut oil
  • 2-3 tbsp chopped red onion and/or cucumber (optional)


Mix all the ingredients together. Adjust the fish sauce and/or lime juice to taste. Then, dress your salad with however much dressing you like. For the actual salad, we typically chop romaine lettuce, add red bell pepper and carrot (preferably julienned), red onion, cucumbers, scallions, and top with roasted peanuts. If we want to make it a main meal we’ll add chicken. You can also keep it meatless by adding edamame or tofu as the protein.