Photo by Karen Mordechai
Recipe Courtesty of Camille Becerra
This Spring Slaw is a lovely light addition of raw elements to the menu. The sweetness of the peas and cornbread along with the cumin and mint create a wonderful layering of flavors. Recipe Below, enjoy.
Recipe :: Spring Slaw
sweet peas, torn cornbread, mint-cumin vinaigrette
Serves 4
1 cup fresh sweet peas – thinly sliced on the bias
1 1/5 cup white cabbage – thinly sliced
1 cup arugula
1 1/2 cup frisse
micro daikon radish sprouts
lots of torn mint
toss it with a cumin vinaigrette
Cornbread Croutons
we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees
Vinaigrette
½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 tsp cumin
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
In a small bowl, whisk together honey, vinegar, lemon juice, and cumin. Slowly whisk in olive oil to form an emulsion.
Season with salt and pepper.
Recipe Courtesty of Camille Becerra
[...] This post was mentioned on Twitter by Rachael & Suzanne, Karen Mordechai. Karen Mordechai said: happy monday – we just posted the spring slaw with sweet peas, torn cornbread, mint-cumin vinaigrette http://sunday-suppers.com/?p=2660 [...]
You just took slaw to another level, delicious!
I love everything about your blog. flawless