Inspiration
Audubon Circle has been one of our favorite Boston restaurants since it opened in 1996. A menu staple there has always been an assortment of pressed sandwiches. Alongside the various paninis they also serve a salad. Mixed greens for some and with others some slaw.
I actually never order a pressed sandwich while at Audubon but my husband always does. Always. And I have been inspired by the concept in my own kitchen many times.
So of course I needed a quick salad to accompany our own Audubon inspired, panini dinner tonight (which I cooked on my 2007 Christmas gift that I just opened).
Oh...If you prefer to be inspired rather than bound to a recipe, just stop reading now and run to the kitchen.
Audubon-ish Asian-ish Slaw
Serves 4
6 cups thinly sliced cabbage (I used red and green but napa would be a likely choice)
1 large carrot grated (about 1/2 cup)
3 chopped scallions
1 Tbsp. sesame seeds
Dressing
1 Tbsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 Tbsp. tamari
1 Tbsp. peanut oil
1 Tbsp. agave nectar
Lately I've been making my dressings in a small jar. I just put everything in the jar and shake.
Combine all salad ingredients in a large bowl. Toss with the one tablespoon of dressing at a time until it is dressed as you like. I had a little left over. Let the slaw chill for a few hours before serving.
P.S. In the winter I will share my Audubon inspired tomato soup recipe. It will change your life.
I actually never order a pressed sandwich while at Audubon but my husband always does. Always. And I have been inspired by the concept in my own kitchen many times.
So of course I needed a quick salad to accompany our own Audubon inspired, panini dinner tonight (which I cooked on my 2007 Christmas gift that I just opened).
Oh...If you prefer to be inspired rather than bound to a recipe, just stop reading now and run to the kitchen.
Audubon-ish Asian-ish Slaw
Serves 4
6 cups thinly sliced cabbage (I used red and green but napa would be a likely choice)
1 large carrot grated (about 1/2 cup)
3 chopped scallions
1 Tbsp. sesame seeds
Dressing
1 Tbsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 Tbsp. tamari
1 Tbsp. peanut oil
1 Tbsp. agave nectar
Lately I've been making my dressings in a small jar. I just put everything in the jar and shake.
Combine all salad ingredients in a large bowl. Toss with the one tablespoon of dressing at a time until it is dressed as you like. I had a little left over. Let the slaw chill for a few hours before serving.
P.S. In the winter I will share my Audubon inspired tomato soup recipe. It will change your life.
Labels: salad, side dish, vegetarian
posted by Janice at
8:27 PM
3 Comments:
Mmmmm....I love cabbage salad. I'm going to try that one--it looks mouthwatering. My usual is cabbage, red onion, carrot, cilantro with a dressing of 1 part seasoned rice vinegar, 1 part lime juice, 2 parts olive oil and minced jalapeno pepper, salt and pepper to taste.
Susan, that sounds good and very simple! Cilantro would be a good addition to my version too I think. Wish I'd thought of it :-)
They make the best pressed sandwiches I've ever had. EVAH!!!!
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