Firefly Crunch Salad

Today I am sharing a salad that was our assigned recipe to bring to a recent gourmet group gathering hosted by friends.  It's a unique and delicious salad which has a 'slaw' style base made with Napa Cabbage and Bok Choy.  

It is a featured salad at a local restaurant in the suburb where our host and hostess live. They had enjoyed it at the restaurant and were able to obtain the recipe. Instead of making it a salad course, they decided it would be a tasty side dish to the grilled fish they would be serving. It is a keeper!

 
There is so much going on in this salad with homemade buttermilk onion rings, wasabi peas, crumbled onion and poppy seed crackers, unsalted roasted soy nuts and sunflower seeds. Dressed with a luscious buttermilk ranch dressing and drizzled with a soy sauce reduction it has so much flavor in every bite. You can see why it is named 'Crunch' salad! 

As I mentioned, our hostess served it as a accompaniment to grilled fish but it could also be served as a main course topped with grilled shrimp, Ahi tuna or grilled chicken, for a delicious light meal on a spring evening.

Speaking of spring, even though there is a lot happening in the garden right now, we are under a frost advisory for early tomorrow morning! We've had more than our share of cool, windy and rainy days it seems. Is it unseasonably cool where you live? 

Firefly Crunch Salad

Printable Recipe

Makes 4 entree servings or 8-10 side servings

Notes:  The buttermilk ranch dressing and thickened soy sauce can be made a day ahead and the onion rings can be made in the morning, which is what I did. The cabbage, boy choy and carrot can also be prepared in the morning and kept in a plastic bag in the refrigerator. Just before tossing the salad, the onion rings can be reheated in a hot oven for 5 minutes and tossed with the rest of the onion mix ingredients after reheating.  Warning - it is hard to resist eating these onion rings when you are making them - they are so good! If you're short on time, the canned onion rings can be substituted. 

Fried onion mix (see recipe below)
Soy reduction (see recipe below)

Chili Buttermilk Ranch Dressing (see recipe below)

1 large head Napa cabbage, cleaned and cut into fine shreds as for Cole slaw
2 heads bok choy, cleaned and cut into fine shreds as for Cole slaw (your may also use several heads of baby bok choy, instead)

2 carrots, peeled and shredded on a box grater

Fried onion mix:

1 large onion, sliced 1/8 inch thick
1 cup buttermilk
½ cup flour
Olive oil for frying

1/4 cup wasabi peas
1/4 cup onion and poppy seed crackers, crumbled (I used flatbread style crackers)
1/4 cup unsalted roasted soy nuts
1/8 cup unsalted roasted sunflower seeds

Soak onion in buttermilk for 2 hours. Remove from buttermilk and toss with flour in a large bowl.

Heat 1-2 inches of oil in a medium sauce pan. Add onions in small batches and fry until dark brown, 3 to 4 minutes. Using a large, slotted spoon, remove from oil and place on a paper-towel lined baking sheet. When finished frying, toss the onion rings with the wasabi peas, onion and poppy seed crackers, soy nuts and sunflower seeds in a very large bowl. When mixed together, transfer back to a paper towel-lined baking sheet until ready to use. May be reheated briefly in a hot oven before serving if made earlier in the day.  (Remove paper toweling before placing in oven.)

Thickened Soy Reduction

1 cup low-sodium soy sauce
1 tablespoon sugar
1 tablespoon water
1 tablespoon cornstarch

In heavy, medium-size saucepan bring soy sauce and sugar to a boil. In a small bowl combine water and cornstarch and whisk until smooth. Gradually add the cornstarch mixture to the boiling liquid. Reduce heat to a simmer and cook 5 minutes until thickened and soupy. Cool completely. Mixture will become slightly gelatinous as it cools. Whisk before using. Store unused soy reduction in refrigerator. Return to room temperature before serving.

Chili Buttermilk Ranch Dressing

1 cup sour cream
¼ cup buttermilk
¼ cup rice vinegar
1 tablespoon ranch dressing mix

1 tablespoon sugar

1 dash Sriracha or to taste (available at most grocery stores and Asian food stores)

Combine all ingredients and whisk until blended. Store in refrigerator.

When ready to serve salad, in a large bowl, combine sliced cabbage, bok choy and shredded carrot.  Toss with chili buttermilk ranch dressing.  Add onion mix to salad and toss. Arrange on serving plates and drizzle with the soy reduction and serve.

Adapted from Firefly Bar and Grill

Kale Slaw with Balsamic Dijon Vinaigrette

Have you joined the kale bandwagon yet?  If you don't already know, kale is amazing for your health.  One cup of chopped kale contains a whopping 684% of a daily dose of vitamin K, 206% of vitamin A, 134% of vitamin C and 9% of calcium. On top of that, you also get some minerals like copper, potassium, iron, manganese, and phosphorus. And, it only has 33 calories!

Here is a delicious recipe for kale slaw - a great way to eat raw kale.  My initial inspiration to make this salad was the fact that I'm growing kale in a large container on my patio. I tried growing it in the ground but the bunnies found it way too delicious!

The variety of kale that I'm growing is called Dwarf Blue Curled Kale from Botanical Interests.  I just planted another large container of Red Winter Kale, also from Botanical Interests, for a fall crop (fingers crossed).

The great thing about kale is you just harvest a few leaves from each growing plant and it will keep growing more leaves!  I think I have about 15 plants in my large container.   

My second inspiration for this salad was a kale slaw post by Sue from View from the Great Island. It was the first time I had seen a kale slaw and I loved the idea. I did a little research and plucked ideas from her post and several other recipes I found online and came up with my version of this wonderful slaw.  It has ribbon-cut kale, shredded carrots, shredded red cabbage, sliced green onions, chopped parsley and toasted sunflower seeds. The dressing is a Balsamic-Dijon Vinaigrette.  A delicious combination of flavors!  The first time I served it alongside grilled halibut for guests.  The second time, was as a side for burgers on the grill for my family.  The third time, for my lunch you see here.  

Next time, I'll try adding some chopped dried cherries or dates - Mmmmm! 

You don't have to grow your own kale to enjoy this salad.  Many stores stock baby kale in clam boxes or bags, or bunches of fresh kale on the produce shelves near the lettuces. 

This would make a delicious salad to take to work with a slice of crusty bread or a few grilled chicken slices on top.  Or, simply enjoy lunch at home with a good magazine.  I don't think you'll be disappointed! 

Kale Slaw with Balsamic Dijon Vinaigrette

Printable Recipe

Makes 2 main dish portions or 4 side-dish portions

Salad:

2 cups of kale leaves, stems and any thick veins removed - make a stack and slice into ribbons
1 cup of red cabbage, core removed, sliced thinly into strips
1 large carrot, shredded on the large holes of a box grater
1-2 green onions, sliced thinly, including some of the light green part
1/2 cup parsley, stems removed and chopped (could also add 1 tablespoon of chopped fresh basil if you have it)
1/2 cup roasted, salted sunflower seeds (you could also sub toasted pine nuts)
1/4 cup chopped dates or chopped dried cherries (optional)

Dressing:

1/8 cup of good balsamic vinegar
1 teaspoon Dijon mustard
1/3 - 1/2 cup extra virgin olive oil
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon each Salt and Pepper

Slice and chop kale, red cabbage, carrot, green onions and parsley (can be done in the morning and placed into a plastic container or zipper bag. Refrigerate until ready to use.

To make the dressing, place the balsamic vinegar, Dijon mustard, red pepper flakes and salt and pepper in a small bowl. Gradually whisk in the 1/3 cup of olive oil until emulsified. Taste and add more olive oil or seasonings if desired. Also may be made in the morning and refrigerated, covered until ready to use.

About 30 minutes to one hour before serving*, place the kale mixture in a salad bowl. Add the sunflower seeds and dates, if using. Add the dressing, a little at a time, and toss until well coated. Allow to stand or refrigerate until ready to serve.

*Note: The thicker and tougher the kale, the longer the salad should be dressed ahead of time. I used baby kale from my garden so all it needed 30 minutes to rest.

My Favorite Coleslaw~

Are you hanging onto summer with all your might as we are dragged into September tomorrow? I know I am! Even though the calendar will say September 1st tomorrow, one of the biggest summer BBQ weekends will soon be upon us - the 3-day Labor Day weekend. Here in the Midwest, the weather forecast is looking great!

If you are planning a cookout with family or friends over the holiday weekend, here is a delicious coleslaw recipe to go with those hamburgers, bratwurst, chicken or hot dogs you may be grilling.  My husband loves this coleslaw! Not only is it delicious, I also like it because it calls for very little mayonnaise. For a large, 2 pound head of shredded cabbage, carrots and onion,  there is only 1/2 cup of mayo added.  I know many cooks are using Greek yogurt in place of mayonnaise, so I'm sure that would work well here too. If you like coleslaw, try this. You won't be disappointed.

Have a happy and safe holiday weekend!

The Best Cole Slaw

Adapted from Jim N Nick's Coleslaw
Printable Recipe

Yield: Makes 8 to 10 servings

1 2-pound head of green cabbage, quartered, cored, cut crosswise into very thin slices*
3/4 cup apple cider vinegar
1-1/2 cups sugar
1 cup peeled carrots, shredded (I use a box grater)
1/2 cup red onion, sliced
1/2 cup mayonnaise (I use Hellmans Lite)

*You may use packaged cole slaw mix if you prefer.

Place sliced cabbage into a very large bowl. Add the vinegar and sugar and stir together thoroughly. Cover the bowl and let the cabbage mixture stand for 30 minutes. Toss well, then cover and allow to stand for another 30 minutes longer. Drain cabbage.  (This can be made 8 hours ahead to this point. Simply cover and chill until ready to finish recipe)

Transfer drained cabbage back into the large bowl. Add shredded carrots, onions, and mayonnaise and toss to coat. Season with salt and pepper to taste.

Update:  Now I put the cabbage, carrots and onion all in the large bowl and brine them together. 

Pulled Pork and Cole Slaw Sandwiches

What is your favorite sport to watch on television?  Football, basketball, baseball, pro sports, college sports?  

If you love watching sports on television you need sports food!  Last weekend, I made these delicious pulled pork and cole slaw sandwiches while we watched Marquette make it into the Sweet Sixteen with one of our daughters and her boyfriend (both Marquette alumni). Whether you're a student, an alum, or just a fan who loves sports, these are sure to please a roaring crowd!

Not only is this easy to make but can be made well in advance so there's no last-minute cooking.

This Tyler Florence recipe starts out with a large bone-in pork shoulder (aka Boston Butt). Mine weighed over 6 pounds. A dry rub of paprika, garlic powder, brown sugar, dry mustard and coarse salt is rubbed on the roast and left to marinate in the refrigerator, preferably overnight. I did this Friday night. On Saturday, I pulled out my old 6 quart Nesco Slow Roaster since this was going to be a 6 hour-plus slow-roast.

When it was done, the tender pork was easy to pull apart and the fat and bone were discarded. I strained the meat juices and defatted them the next day. 
 

On Sunday, all I had to do was arrange the shredded pork on a large baking pan and add the meat juices plus a little (1/2 cup) of Chipotle BBQ sauce and toss every now and again until the juices were reduced, but not totally evaporated, still leaving moist, tender meat.

Did you know that cole slaw is perfect crunchy compliment to pulled pork? You can either pile it on top of the pork on your sandwich or eat it on the side - your preference!

I hope you give these recipes a try, whether you love watching sports or just love a great pulled pork sandwich!

Slow Roasted Pulled Pork and Cole Slaw Sandwiches

Adapted from Oven-Roasted Pulled Pork Sandwiches by Tyler Florence
Printable Recipe with My Personal Adaptations

Tyler Florence includes a recipe for Cider Vinegar BBQ Sauce which I tried and found far too sour and vinegar-y for my liking so I did not include it here but you can find it on the link above. I advise using your favorite BBQ sauce recipe or store-bought brand.

Serves 8-10

Do Ahead: This recipe can be started 2 days before serving.

1 (5 to 7 pound) bone-in pork roast, preferably shoulder or Boston butt

Your favorite BBQ sauce (optional)
Crusty Rolls

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, overnight being preferred but not absolutely necessary.

Preheat the oven or slow roaster to 300 degrees F.

Place the pork roast in a covered roasting pan and bake for about 6-7 hours, until it's falling off the bone. Allow to cool slightly and remove the meat, discarding excess fat and the bone. Shred the meat using two large forks or your fingers.

Strain the meat juices and separate the fat either using a fat strainer or simply place the juices in the refrigerator overnight and remove the fat layer the next day.

Place the defatted meat juice and shredded meat on a large baking pan. Toss in 1/2 cup cup of BBQ sauce (optional) and roast in a 350 degree oven for another 30-45 minutes, turning every 10 minutes, until the juices are almost dissolved but the meat is still moist.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of a bun, and top with the cole slaw.

Cole Slaw adapted from Jim' N Nick's Coleslaw

This slaw is perfect as a side dish or added to a pulled-pork sandwich.

(I adjusted the vinegar, sugar and mayonnaise to my preference)

Makes 8 to 10 servings

1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
3/4 cup apple cider vinegar
1-1/2 cups sugar
1 cup grated peeled carrots
1/2 cup finely chopped red onion
1/2 cup mayonnaise
Salt and Pepper to taste

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer (You can also use a baster to siphon the vinegar solution from the bottom and baste and cabbage). Drain cabbage well squeezing out the excess juice with your hands. Can be made 8 hours ahead up to this point. Cover and chill.

Transfer drained cabbage to another large bowl. Add carrots, onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.