I opened my mailbox last night to one of my favorite sights. A food magazine, its precious pages protected in a plastic sleeve. Last night it was July’s Bon Appétit. Last week, it was June’s Food&Wine. Sometimes I tear the plastic off right away and curl up with the latest issue and a glass of wine, tearing through it in an evening, dog-earing recipes. Other times, I savor the issue, reading it in bed over several nights, a bedtime story that leaves me with sweet (or savory) dreams. Stacked next to my bed is half a year’s worth of cooking magazines.
But sometimes, I find the magazine, still enrobed in plastic, a month later. (Issues with celebrity actors turned cookbook authors are prime candidates for staying under wraps. <sigh>)
An ex-boyfriend got me started on cooking magazines almost a decade ago. He’s also the one who inspired me to get a Kitchenaid mixer. While our relationship was transient, his influence was not. Well, at least as far as cooking was concerned. He pushed my food boundaries. I owe him a lot.
Even though I turn to the web or a cookbook when searching for a recipe, I still like flipping through the magazines. The best, of course, is when you find a recipe that is just perfect immediately. That night. You have the ingredients hanging out in your kitchen, just waiting to be put to good use.
Back in February, I tore open my Bon Appétit and consumed it. My version of the cover brownies is on it’s way, but today we’re here to talk about slaw. I had a friend staying over and I barely heard a thing she said until I finished making an Asian winter slaw, staining the pristine pages with miso and rice vinegar. As we caught up on the year we had spent in different cities, I didn’t even make it to the table – I just ate the entire slaw out of the bowl sitting on the kitchen counter. Luckily, I have an open kitchen. Luckily, she had already eaten. Lucikly, there was no need to share.
Miso brocco-slaw
The original recipe calls for ginger, but I left it out because it molds too easily and I rarely have it in my fridge (when I remember, I do freeze it). I adjusted the proportions and added soy sauce and sesame oil. The recipe works equally well with cabbage.
Enough for 2, if you’re willing to share.
– 2 T rice vinegar
– 1 T white miso
– 3 T vegetable oil
– 2 t soy sauce
– 1 t sesame oil
– 1 16-ounce bag broccoli slaw
– small handful cilantro, chopped (~1/4 C)
– sesame seeds
Make dressing. Whisk together vinegar, miso, oils, and soy sauce.
Make salad. Put slaw and cilantro in a bowl. Toss with dressing. Sprinkle with sesame seeds.
Sharing is overated, sometimes all I want to do is curl up on the sofa without bothering with anyone else. I used to buy cooking magazines every once in awhile but I stopped-everything is on the internet, even miso brocco-slaw. great writing.
This looks so great! We love broccoli, miso, soy, and slaw! I will definitely be trying this soon!
Oh wow, this looks great. I’d actually really like to do the broccoli slaw part of it but we don’t have that in my country. Can you describe it?
– Sarah – I am definitely re-thinking some of my cooking magazine subscriptions, but I like finding recipes that I wouldn’t even have thought to search for
– Katie – Run into your kitchen to try this recipe!
– Kazzles – Broccoli slaw is julienned raw broccoli stems. It is sold in bags here, often with some julienned carrots. I suspect that companies using broccoli florets only developed this as a way to use the left over. What country to you live in?
Hi, I’m in the UK and I did think it was probably a good way to use up broccoli florets as well, they are really expensive here compared to my home country of NZ.
Thanks! I’m craving that miso dressing now!
looks delicious
What a cool slaw! I love the Asian-style twist on it. This would be such a great summer side dish!
I just finished enjoying this for dinner! Thank you so much for sharing this great, easy summer-time recipe. I will continue to make it and to visit you for other wonderful ideas 🙂
Lovely, this looks perfect for summer.
I agree- it took me forever to tear off the plastic from the silly celeb issue. And it took me even longer to read it. Yawn.
This looks great. I don’t like slaw because it typically has mayo, which I loathe. I look forward to trying this!