Summertime, and the cooking is easy. For me, it’s all about the sides (backyard barbecues, meals in general, life). Here are three of my favorite slaws to throw together tomorrow. Happy 4th!
Summertime PineNapa Salad
4 cups Napa cabbage, julienned
2 cups fresh pineapple, cut into spears and then thinly sliced
1 cup cilantro, coarsely chopped
1 cup thinly sliced red onion
2 1/2 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon rice vinegar
sea salt and freshly ground black pepper to taste
cayenne pepper to taste (optional)
1. Prep and place all vegetables and fruit into a salad bowl.
2. In a separate small bowl, whisk together oils, vinegar, and salt and pepper to taste. Add cayenne if desired.
3. Pour dressing over salad and toss well. Can be eaten right away, but is even better if allowed to stand for an hour or more. Keep refrigerated and enjoy cold.
Grated Carrot Salad with Black Mustard Seed and Curry Leaves
Adapted from Lucky Peach Power Vegetables
4 carrots, peeled and grated
2 Tbsp olive oil
1 sprig fresh curry leaf, leaves only
1 tsp black mustard seed
juice of one lime
kosher salt, to taste
Warm oil in a small frying pan over medium heat.
Add mustard seeds and allow to cook until they start popping in the pan.
Add curry leaves and then turn off heat. Allow to cool in pan.
Place grated carrots in a bowl.
Add cooled spiced oil and lime juice to the carrots and mix well with a fork. Add salt, a pinch at a time, to taste.
Nutrition Info: 81 cal, fat 7 g, protein 1 g, sodium 35 mg, sugar 2 g
Carrots are a great source of beta-carotene, fiber, vitamin K, potassium and antioxidants.
Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese.
Curry leaves are thought to be anti-inflammatory.
Rejuvenating Balinese Green Apple Salad
For the dressing:
2/3 cup freshly squeezed lime juice (from about 6 limes)
2 tsp sugar
2 tsp fish sauce (if unavailable, substitute salt)
2 tsp water
4 thai bird chilies, thinly sliced
For the salad:
half of a small red onion, thinly sliced
2 Granny Smith apples
2-4 tablespoons shelled, roasted peanuts, crushed
1. Make the dressing first so flavors have time to blend. Combine first four ingredients in a bowl and stir well. Add sliced chilies. Set aside.
2. Slice onions and set aside.
3. Crush peanuts. I find it easiest to use a mortar and pestle. Alternatively, place peanuts in a ziploc bag, seal, and roll with a rolling pin until coarsely crushed.
4. Core and julienne green apples and immediately combine with the dressing to prevent apples from turning brown.
5. Just before serving, sprinkle crushed peanuts on top. Serve with freshly pressed green apple, celery and ginger juice.
A version of this was originally published on Salon.com October 18, 2010.
Like what you see? For more doctor-recommended recipes for a healthy and delicious life, join my healthy eating community, The Doctor’s Spicebox. And if you’re in the San Francisco Bay Area, take one of my monthly cooking classes in the Thrive Kitchen at Kaiser Permanente, San Francisco. I’d love to cook with you! Registration is now open for the next class, 7/25/17, Spanish Summer: Gazpacho and Tapas. To your health!