Roasted Asian Slaw with Creamy Sesame Dressing

Every once in a while, I'll have an idea for a Halloween dish and after I make it, it ends up being so beautiful and so delicious that I am hard pressed to give it a festive Halloween name. This deconstructed Asian slaw is one of those dishes. It started solidly as a Halloween Salad featuring shaved broccoli stems as the main component of the salad which I intended to name, Shaved Vertebrae Salad. However, as I played around with the idea of a deconstructed Asian-inspired coleslaw, my Shaved Vertebrae Salad became this Roasted Asian Slaw with Creamy Sesame Dressing. 

Instead of having all raw veggies like most slaws, I decided to roast the cabbage and red bell peppers. Lightly roasting cabbage adds sweetness and yet it still maintains the crunchiness expected with a slaw. I kept the broccoli stems crunchy which added a wonderful flavor and texture all on their own. Roasted Red peppers top the salad along with a sweet almond and ramen noodle brittle and an incredible Creamy Sesame Dressing...Yum-O! I could totally do shots of this dressing, it's so good!  So looking at this fancy pants salad...I know what you're thinking... How do I eat it?  Answer: With a knife and fork. Use a knife to cut cabbage into quarters and mix with dressing. Add lots and lots of brittle and dig in...Enjoy!

WANT TO MAKE IT FOR HALLOWEEN?
This salad can be made into a most impressive Blood Clot Salad for Halloween.  The vivid blood-red roasted peppers mimic arteries that make up a monstrous blood clot...yuck! The broccoli stems are sliced at an angle so that they look like cross-sections of vertebrae. And the showstopper of course is the red cabbage when roasted, turns a gorgeously sinister mix of deep purple which makes me think of zombie brains. Top the whole thing off with dried worms and a yummy dressing this salad is perfect for Halloween. What's not to love...Blood clots, Brain cross-sections, vertebrae and worms! Have fun with it and Happy Halloween!  

Try it with my Midnight Sushi with Wasabi Skulls.

Roasted Asian Slaw with Creamy Sesame Dressing (Blood Clot Salad)

Serves 6


1 large Red Cabbage, sliced into six ~1/4" slices, core removed
1 T canola oil + 1 T Toasted Sesame oil
2 cloves garlic, minced
salt and pepper (to taste)
3-4 broccoli stems, peeled and sliced very thin (~3 cups)
1/2 cup roasted red pepper, cut into thin strips 
Creamy Sesame Dressing (below)
Candied Almond Ramen Noodles (below)
toasted black sesame seeds (garnish)
cilantro leaves (garnish)



Creamy Sesame Dressing (recipe from Cuisine at Home)

1/2 cup mayonnaise
1/2 cup cilantro leaves
2 T seasoned rice wine vinegar
1 T toasted sesame oil
1 T soy sauce
1/2 T sugar
2 T fresh ginger, grated
Pinch of cayenne (optional)

Combine ingredients in a mini food processor and emulsify. Refrigerate until ready to use. 

Roast Cabbage
Preheat oven to 400 degrees. Place slices of red cabbage on a parchment paper lined baking sheet. In a small bowl, mix oil and minced garlic and brush mixture over cabbage slices. Salt and pepper to taste and roast in a 400 degree oven for 30 minutes. Remove from oven and set aside to cool.

Prepare broccoli stems:
Cut off the small broccoli leaves from the stem and set aside for use in your salad. Using a vegetable peeler, peel rough outer stem. Using a mandoline or a sharp knife, cut very thin slices of broccoli stem. Tip: I found it easier when using the mandoline, to not cut off the florets from the broccoli crown. Instead, hold the crown of florets as you shave the broccoli stems. It makes for easily handling without the chance of slicing your fingers. Especially, since my mandoline blade was not very sharp.

Candied Almond Ramen Noodles
1-2 packages of ramen noodles, dried and broken up
1 cup sliced almonds
1/2 cup butter
1/2 cup brown sugar

In a small skillet, melt butter on medium heat. Add sliced almonds and cook until lightly browned (~2 minutes). Add sugar and stir until melted and combined. Add ramen noodles and mix until coated. Set aside to cool. 

Assemble Salad:
Spoon about 2-3 T of Creamy Sesame Dressing onto plate. Lay roasted cabbage round in center of dressing using a spatula to keep the cabbage together. Add about 1/2 cup of shaved broccoli stems and leaves to top of cabbage. Top broccoli stems with about 1-2 T roasted red peppers. Add a generous amount of Candied Almond Ramen Noodles. Garnish with black sesame seeds and cilantro leaves.

Spiced Couscous and Carrot Salad

After dropping my oldest son off at Middle school the other day, I noticed the houses that once showcased tired, brown lawns during our three year drought, miraculously had green lawns! 
Last I heard, we were still on water rationing here in SoCal, but these lawns were gorgeous! Green and landscaped to perfection. When did this happen? At first I thought it was because I was in a better neighborhood with much bigger lawns to notice, but as I turned down my very own block...I saw green lawns everywhere? I couldn't believe my eyes.
Unfortunately, I also noticed as I pulled into my driveway, that our house had the only brown lawn or shall I say, grass made of dirt...on the entire block! Hmmm...I don't believe I got the memo that said we can have nice lawns again. 
I'm embarrassed and determined to not have a yucky lawn anymore. But what do I do? There are those extremely dedicated folks doing their part to conserve, who opted for drought tolerant desert motif and even those who coughed up the mighty sum to get the new Astro-turf lawns, but I not going to do those things. No, I'm simply going to water my dirt again and hope something grows! :)

This recipe is a quick and delicious side dish that can be served warm or cold. As a salad, I wanted the carrots to be a little crunchy, so I steamed the carrots briefly, when I added them to the couscous while making the dressing. However, the next time I make it as a warm side dish, I'll coat the carrots with a little of the dressing and roast them in a 400 degree oven for a few minutes to caramelize them a bit for added sweetness. Either way this salad is delicious and decidedly fall-inspired! Enjoy!

Spiced Couscous and Carrot Salad

(recipe inspired by Happy Hearted Kitchen)
Serves 4-6

1 1/4 cups Trader Joe's® Harvest Grains Blend (substitute with Israeli Couscous)
1 3/4 cups chicken broth
1/2 t. cumin
1/2 t. coriander
1/4 t. ginger
1/8 t. cinnamon
1/2 t. kosher salt
1/4 t. red pepper flakes
1 bay leaf
3 carrots, peeled into ribbons
1/2 cup dried cranberries
1/4 cup pumpkin seeds, shelled
cilantro, garnish

Dressing
3 T canola oil
1 T Honey
juice and zest of one orange

In a large skillet, add chicken broth and spices and bring to a boil. Add couscous and cook according to package directions. Prepare carrot ribbons and add carrots to the skillet, placing the carrots on top of the cooked couscous. Replace lid and let carrots steam for 5-8 minutes. Prepare dressing. Add pumpkin seeds and cranberries to the couscous and carrots. Toss with dressing, add additional cranberries, pumpkin seeds to taste and garnish with cilantro and enjoy!

Other recipes to try:

Balsamic Mushroom Quinoa

Indian Spiced Lentils

Summer Corn and Red Quinoa Salad

This is one of those accidental throw together salads that I made last summer that turned into something really refreshing and summer wonderful.  I am a huge fan of Greek flavors...cucumbers, feta cheese, roasted red and Greek peppers...what's not to love, right? The brightness of the lemon zest really makes these ingredients sing and makes for a nice change of pace from your typical vinaigrette pasta salad. It goes very well with BBQ chicken, ribs, sandwiches, and even as a topper to your favorite mixed greens. 

Feel free to substitute with orzo pasta or another small pasta if you don't like quinoa. I like using quinoa because the small grains hold the dressing well and packs flavor in every bite, plus you get the added protein. Also if you are not a fan of pepperoncini substitute with green olives.  I used red quinoa for contrast in the photos so feel free to use your favorite. Happy Summer Days!  

Summer Corn and Red Quinoa Salad

Serves 8

1 cup quinoa, rinsed, prepared and cooled
1 lb corn frozen kernels or 3 cups of fresh yellow corn
3 Persian cucumbers, diced
1 bunch green onions, chopped
1 cup roasted red bell pepper, diced
1 cup feta cheese, crumbled
pepperoncini, finely minced
generous amount of zest of 1 lemon

Greek Vinaigrette

1/2 cup olive oil
2 T red wine vinegar
1-2 cloves garlic, minced 
1 T Dijon mustard
Juice and zest of 1 lemon 
1 t. oregano
Salt and pepper (to taste)

Prepare quinoa according to package directions. I used chicken broth but you can substitute with water or vegetable broth. 
Prepare vegetables. I used frozen corn to add to the hot quinoa to quicken the cooling process, but you can use corn cut from the cob once the quinoa is cooled. Add veggies, cheese and dressing and mix. Refrigerate for an hour or overnight. Add additional dressing if needed. 

Other summer recipes to try:

Quinoa Spring Rolls

Pineapple Chicken

Corn, Tomato and Basil Salad

 

Easy Crab and Corn Pasta Salad

Hot weather makes a good excuse for easy dinners and quick cool salads. Who wants to spend too much time in the kitchen when it's so nice to cook and eat outside. Throw some burgers or chicken on the grill and make a salad and you're done. But sometimes I want more than a green salad. I want pasta salad and this recipe is delicious. I found this one from Wine and Glue on Pinterest. I made it and loved it and thought it would be even better by adding fresh white corn. The sweetness of the crab and the white corn are perfect together and the dressing is amazing. I may have to make this dressing just to have on hand for my green salads. It may seem like a lot of dressing for the size of this salad, but it's not. The pasta absorbs a lot of the dressing while it sits in the refrigerator, so before serving add extra dressing and give it a good stir. Throw some chicken or ribs on the grill and you've got dinner!

Easy Crab and Corn Pasta Salad

Serves 6 (Slightly adapted recipe from Wine and Glue)

8 oz. small shell pasta, cooked
1 package imitation crab, chopped
1 cup of white corn kernels
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup black olives, sliced
small bunch of green onions, chopped
1/4 t celery seeds
1/4 t lemon pepper
kosher salt (to taste)

Dressing
1 1/2 cup yogurt, plain nonfat
1/4 cup mayonnaise
1/4 cup Italian dressing (I used Olive Garden Italian)
2 T Old Bay Seasoning 
1 T yellow mustard
1 T soy sauce

Prepare pasta according to package directions. Drain and rinse in cold water. Refrigerate until cooled completely. Prepare dressing and refrigerate. Prepare vegetables and add to the cool pasta and mix well. Add lemon pepper and celery seeds.

Add about half of the dressing and mix well. Chill in the fridge for a  minimum of 2 hours or overnight to allow the flavors to meld. Taste the pasta and add salt as needed. 
Note: The pasta will absorb some of the dressing, so add more dressing and stir before serving. Enjoy!

I like to keep imitation crab meat in my freezer. It's vacuum sealed and quick to thaw which makes for easy appetizers, a quick crab cake dinner, or a nice addition to green salads. Here are a few recipes to try.

Easy Crab Cakes

Crab and Mango Won Ton Cups

Autumn Rainbow Salad

If you don't already know...I adore Halloween! It's my favorite holiday and I plan all year for it;dreaming up fun food and decorating ideas.  It's trial and error really. Not all my ideas are good ones. In fact, this week I had to concede defeat to Candy Melts and Chocolate. I spent the whole day in the kitchen wrestling with chocolate that wouldn't melt properly and those dreadful candy melts. I told my husband if I ever attempt a recipe that calls for Candy Melts, just remind me of this day AND the last time I used candy melts for a Halloween blog. *Sigh*

Castellon's Kitchen-0   Candy Melts-2

Anyway, there's no need to dwell on the past, let's look at this gorgeous salad. I was inspired to make this Autumn Rainbow Salad when I saw this salad on Pinterest. I loved that the carrots were carved into little jack-o-lanterns along with the potatoes that looked like little ghosts.  Super cute idea! Admittedly, I tried to cut my carrots into the cute little jack-o-lanterns...see? But I wasn't too happy with the way they came out. This one here is the best one. Anyway, I scrapped the idea to make jack-o-lanterns out of them and opted to just keep them as pumpkins. Still cute, but much more versatile. My salad could now be made for Halloween, Thanksgiving or just a simple fall meal with a cute little detail to keep it festive. I topped this salad with Green Goddess Dressing because I like the creaminess with all these crunchy veggies, but feel free to use your favorite dressing. In fact, I used a vinaigrette with leftover salad and it was super yummy too! Enjoy! 

Autumn Rainbow Salad 
(Serves 8)

3 cups of mixed red/green lettuces
1 1/2 cups red cabbage, thinly sliced
1 1/2 cups savoy cabbage, thinly sliced
1 large carrot, sliced
1 cups orange cauliflower, cut into small florets
1 cup blueberries
1 cup golden raisins
1 cup pumpkin seeds
1/2 cup feta cheese, crumbled 

Prepare all veggies. Layer serving platter with red/green lettuces. Top lettuces with vegetables in a rainbow pattern finishing each end with crumbled feta cheese. Top with your favorite dressing! 


Green Goddess Dressing
2 cups mayonnaise
1/2 ripe avocado, mashed
2 green onions, chopped
1/4 cup chopped parsley
1/4 cup olive oil
3 T white wine vinegar
1 garlic clove, minced
2 t. fresh tarragon, chopped (1 t dried tarragon)
salt and pepper

Mix all ingredients in a blender. Store in air tight container and refrigerate until use. Shake well before serving.



How to: Pumpkin shaped carrots

First, cut about a two inch slice off your carrot. I worked in small increments because it was easier to work with smaller sections of carrot when you cut out the stem portion. 
Cut along the length of the carrot only cutting about a quarter inch deep. Then, cut 45 degrees from the first cut to notch out a quarter round piece of carrot. Make another cut about 1/4 inch from the first cut and opposite the notched out side. This will be the stem of the pumpkin. Repeat the notching on the other side of your latest cut.

After notching out both sides of your first cut it should look like this. A roughly shaped pumpkin.

Use a paring knife to trim away the sharp corners and round out the pumpkin shape. Ta-Da! Pumpkins. Now cut the carrots into many pumpkins.

Other Halloween recipes to try:
Ghoulish Goat Cheese Torte            Midnight Sushi w/Wasabi Skulls         Pickled Shrunken Heads

Confetti Salad with Honey Champagne Vinaigrette

After a bumpy start to the new year, Spring has come just in time to give me some much needed peace and time for renewal. Friday was my first day off and I was in the kitchen ready to make something delicious. I'd planned to make some Picadillo Stuffed Pobano Peppers with a  Tomatillo Cream Sauce...which sounded like a great plan if it hadn't been 90 degrees. It was crazy 'summer hot' here in Southern California last Friday!  
Instead, I opted for this delicious and decidedly cooler, Confetti Salad with the amazing Honey Champagne Vinaigrette. I know a salad is far cry from a satisfying main dish but you'll see the stuffed Poblanos in the near future. I promise. I made this salad dressing and salad a few weeks ago for a friend and I loved the dressing so much I decided to blog it. The recipe is actually an adaptation of the dressing I had at the Chef Tech Blogger/Cooking Workshop event back in February. I took their basic vinaigrette recipe and changed it up a bit. This salad is not only delicious but festive and beautiful. Use any vegetables you like, just cut them up real small so that the dressing coats every nook and cranny.  I especially like this salad because it's perfect to use up those bags of mini bell peppers. Most of the time it's hard to find uses for all those mini peppers before they get mushy. There is a limit on how many bell peppers one can eat in a week.
Anyway, chop up your veggies and whip up a batch of this delicious Honey Champagne Vinaigrette. You'll end up putting it on everything! Enjoy!

Confetti Salad with Honey Champagne Vinaigrette

Mixed greens (I used romaine, spinach and kale)
Red, yellow and orange baby bell peppers, small dice
3 mini Persian cucumbers, quartered and sliced
1 cup shredded carrots 
1/4 cup green onions, sliced

Chop, rinse and spin salad greens.
Cut mini bell peppers into thin match sticks and then dice.
Cut Persian cucumbers in half and then into quarters lengthwise. Then slice into small pieces. Finely slice green onions. I used pre-shredded carrots but if you have whole carrots, finely dice them or shred them with a box grater.

Add all vegetables to the salad greens and set aside. Prepare Vinaigrette.

Honey Champagne Vinaigrette
1/2 cup Champagne Vinegar (can substitute with white wine vinegar)
1/3 cup honey
3 T shallots, finely minced
2 T Dijon Mustard
1/4 cup Canola oil
3/4 cup Sunflower oil
Kosher salt and pepper, to taste


Finely mince a small shallot and add 3T to food processor. Add 1/2 cup champagne vinegar, honey, and Dijon mustard to the shallots. Process on high until fully incorporated. In a measuring cup, combine the oils and set aside. 
With your food processor on high, add the oil to the round insert in the lid of your processor. The round insert has a small hole at the bottom of it that will slowly add the oil so that it is emulsified. This will be good for about a week in the refrigerator. 

I didn't toss the dressing with the salad in these pictures, so that the lettuce would keep for dinner later that night. Normally, toss with the vinaigrette before serving. :) Enjoy!

Other salad recipes to try:
Caprese Salad with Pesto Vinaigrette
Sunflower Sprout Salad with Strawberry Vinaigrette
Roasted Baby Carrot Salad with Carrot Ginger Dressing