. . . or at least not to the letter! What I have in my pantry, fridge, freezer, garden is likely not exactly or not at all like what you have. Often, when I write recipes for the Seasonal Recipe Collection or this blog or just post a photo on Instagram I say things like “use what you have” or “substitute x for y” or “if you don’t have this use that!” This may get annoying but my hope is of course, that this approach is freeing and gives you control and creative license. It’s also economical, quicker.
I was talking about slaw the other day and a friend mentioned that her slaw includes x, y, z, etc. and I imagine many of you have THE slaw that you make but I realized that I’m not sure I’ve ever made the same slaw twice. I’m sure those slaws are delicious but do they get made when there’s only a browning wedge of cabbage left in the fridge, maybe a few carrots and a chunk of red onion, a wilty half-bunch of cilantro and just a few sprigs of mint in the garden? That list may not sound appealing but I guarantee you the sum of those parts will be great and fresh and bright. And if you’re like me, you’ll feel smug and satisfied that you cooked with next to nothing. My grandmother (and mother!) would be/are proud. And of course fresh, newly purchased vegetables make wonderful slaws too so no need to wait until the wilt sets in but don’t forget that slaw idea if time takes its toll!
Less waste, more creativity, fewer rules. . . . are a few of the principles that get my going. However, I also know that the fun of this kind of cooking, i.e. using recipes as a template or loose guide, often comes with experience and years of experimentation and comes more easily to some than others. Temperament seems to play a big role here. But whatever your experience level or temperament I hope that there might be some new or continued fun to be had in cooking-with-what-you-have and to your taste!
Cabbage and Tatsoi Slaw w/ Miso Dressing
I never tire of slaws and this is a quick, delicious one. As usual, substitute other kinds of cabbage or greens or herbs. Mint would be wonderful here instead or in addition to the cilantro. Any kind of miso will do but I tend to keep red miso on hand so it’s what I typically use.
Serves 4
1/2 small head savoy or regular green cabbage, cored and very thinly sliced
1 small bunch tatsoi, washed, dried and thinly sliced
Handful cilantro, roughly chopped, including stems (or other herbs, see headnote)
Handful radishes, trimmed and thinly sliced (optional)
Dressing:
2-3 teaspoons red miso (see headnote)
1 tablespoon mirin (rice cooking wine or a bit more rice wine vinegar and a pinch or two of sugar)
1 tablespoon rice wine vinegar
1 tablespoon peanut oil or other oil
Juice of half a lemon or lime
1 clove garlic, minced (or 1 stalk green garlic, minced)
Back pepper and a possibly a little salt–probably not needed as the miso is salty
Put the vegetables and herbs in a large salad bowl. In a small bowl mix the dressing ingredients together well. Toss the salad with the dressing, taste and adjust seasoning.
