I just bought a copy of the New York Times Passover Cookbook. There are some wonderful recipes and this slaw in particular caught my eye. I haven't made it but it sounds delicious and very refreshing, and certainly something which can be made all year round. Chef Joachim Splichal, of the Patina restaurant in Los Angeles, created this for the Canyon Ranch spa in Tucson, Arizona. Sharon SPA SLAW WITH LEMON AND ORANGE DRESSING Source: The New York Times Passover Cookbook 1 1/2 tablespoons lemon juice 1 tablespoon orange juice 1/2 teaspoon grated orange rnd 1/2 teaspoon grated lemon rind 2 1/2 teaspoons olive oil 1 tablespoon water 1/8 teaspoon cracked black pepper 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon salt, or to taste 1 tablespoon thinly sliced scallion greens 4 cups shredded Napa cabbage 1 cup thinly sliced red bell pepper In a bowl, whisk together all ingredients except the cabbage and bell pepper. Toss the cabbage and bell pepper together in a bowl. Toss with dressing and serve. Makes 4 servings.
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