Roasted Asian Cabbage Salad, by Diane

 

I saw this recipe on @starinfinitefood and she makes really creative salads. I tried this and added rotisserie chicken to make it a meal. Overall, this was really good! I like the flavors, they tasted way better through the week, and it was good cold during this heatwave. The only changes I would make are roasting the carrots with the cabbage, and roasting the chickpeas longer because mine weren't dried out and then became chewy. Otherwise I loved this and would make it again!

Ingredients:

For the Cabbage:

1 medium cabbage, chopped

3 tbsp EVOO

1 tsp salt

3/4 tsp pepper

For the dressing:

6 tbsp chopped peanuts

6 tbsp EVOO

1 tsp sesame oil

1/4 cup fresh cilantro, chopped

1 tsp grated ginger

2 cloves diced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 cup soy sauce

3 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp lime juice

1/2 tbsp red pepper flakes

For the chickpeas:

1 15 oz can chickpeas, rinsed drained and patted dry

2 tbsp maple syrup

1/2 tbsp EVOO

1/2 tsp salt

1 tbsp sesame seeds

For the Salad:

3/4 cup matchstick carrots

1/2 cup scallions, white and green parts sliced

1 rotisserie chicken, shredded

Directions:

1. Preheat the oven to 425 and add the cabbage and all cabbage ingredients to toss (I would add carrots too). Roast for 30-35 minutes, tossing again halfway.

2. Add just the chickpeas to a dry pan and roast with the cabbage on a separate tray for 20 minutes or until dry (I'd go longer). 

3. While these roast, add the salad ingredients and set aside, make the dressing and set aside, and make the chickpea sauce with the remaining ingredients and set aside.

4. Add the chickpea sauce to the chickpeas and cook another 8 min or until carmelized.

5. Toss the roasted cabbage mixture into the salad bowl and mix well with dressing. Top with crunchy chickpeas.

Peanut Dipping Sauce, by Diane

 

This is not my photo but we forgot to take a good one here! This was a sauce for the Vietnamese Shrimp Summer Rolls we made for a big Asian-inspired dinner back in January. I customized this a lot, but the og recipe is from evolvingtable.com In the end it was awesome, so I suggest you tweak all ingredients until you're happy with the taste! I also added in chili crisp bc we love this!!

Ingredients:

1/2 cup smooth peanut butter

2 tbsp soy sauce

2 tbsp brown sugar

1 tbsp rice wine vinegar

1 clove minced garlic 

3-6 tbsp warm water

2 tbsp chili crisp

Directions:

1. Add all ingredients except water to a bowl and whisk until combined.

2. Slowly add in water 1 tbsp at a time until you get the desired consistency.

Rojak, by Diane

 

This was the side dish of our Indonesian lunch, and so so good! Rojak is one of my most favorite Indonesian and Malaysian dishes. It is a really unique combo of jicama, green mango, pineapple, and cucumber (this version had apple too) in a really flavorful sauce that is sweet and savory. The crunch of the veggies with the sweet savory sauce and peanut top is really addictive and extra refreshing in the summertime! I had no idea it was so easy to make, so this will be on repeat all summer as a light meal or fun snack! Recipe from my friend's Indonesian Street Food cookbook!

Ingredients:

1 medium jicama, peeled and cubed

1 medium green apple, peeled and cubed

1 green mango, peeled and cubed

3/4 pineapple, peeled and cubed

2 kirby cucumbers, chopped into bite size pieces

1 tbsp dried shrimp paste

3 tbsp sweet soy sauce

1.5 tbsp tamarind paste

1 fresh fresno chili

3 tbsp palm sugar (or sub dark brown)

1/2 cup skinned roasted ground peanuts

Directions:

1. Add all the fruits and veggies to a bowl and toss. Set aside. 

2. Start to make the sauce by placing the shrimp paste in a square of foil, folding inward to make a smaller square. Flatten the square with the palm of your hand. Roast this packet directly over gas flame for 1.5 minutes on each side until the paste begins to smoke and takes on a slightly burnt flavor. Open the packet and let cool.

3. Add soy sauce-sugar, plus the cooled shrimp paste, into a bowl and whisk until mixed.

4. Combine the sauce and fruits, top with peanuts and serve cold. Don't wait longer than 20 minutes to serve or else it becomes less crunchy!