Vietnamese Cabbage Salad

Over at the 180 Blog, it’s timely that someone just commented on the goitrogenic properties of raw crucifers – cabbage in particular.  And here we go, with some raw cabbage!  I do discuss the fallacy that the goitrogenic property of cabbage is a big deal in the video for this easy-to-make and tasty side salad. 

Ingredients:

  • 1/4 head of cabbage, shredded
  • 1 carrot shredded (julienned red bell pepper is even betta)
  • 1/2 serrano pepper – thinly sliced
  • Hanful of roughly-chopped cilantro
  • Splash of fish sauce or soy sauce (plain old salt is okay too)
  • 1-2 T rice wine vinegar, lime juice, or a combination of the two
Published in: on May 1, 2010 at 9:08 am  Comments (2)  
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Money Spice

I hated to keep glossing over this easy seasoning mix, because it is amazing and I abuse it – including in an upcoming video/post for blackened filet later this month. 

I did a quick version of it in my ribs video a while back, but here is a quick post dedicated exclusively to this magical blend.

Ingredients:

1) Sea salt (roughly 40%)

2) Paprika (roughly 30%)

3) Cayenne pepper (roughly 15%)

4) Garlic powder (roughly10%)

5) Dried oregano leaf (roughly 5%) 

Mix ’em all together and use on:

Homemade french fries, air-popped popcorn, seafood, steamed and sauteed vegetables, meats – for both seasoning and blackening and as a dry rub for broiled meats like ribs. 

Using it as a blackening spice for blackened filet mignon is coming up next!

Wilted Spinach

I’ve been getting back into having that side vegetable with my meals.  Fiber is no longer a foe of mine now that my digestion is so fluid, and the nourishment of a dark green vegetable is pleasing, especially when it adds so much to the overall meal in terms of flavor and texture. 

Of all the vegetable side dishes, wilted spinach is the quickest, easiest, and perhaps the most delicious.  You don’t have to wash it or cut it up prior to use like you do with other vegetables.  It is profoundly high in micronutrients such as Vitamin K (a valuable and rare substance in the modern diet).  It’s the perfect way to utilize some pan drippings from cooking meat, fish, or in this case – bacon.  If not, cook it up with a nice tablespoon of butter. 

Anyway, here’s me, my first online video, cooking up wilted spinach to accompany my breakfast of brown rice and oxtail stew the other morning.  Hope ya’ll dig it.  For more on wilted spinach, see recipe #69 in 180 Kitchen.