a couple of weeks ago we were in san francisco
for my mom's birthday
and we ate at the most amazing restaurant
called The Slanted Door
the food is fresh and delicious
and i have found myself craving it daily
one of my favorite dishes they serve
is a cabbage and jicama salad
i had it for the first time a couple of years ago
and i talked about it so much
that a friend of mine tracked down the recipe
and left it on my doorstep
tonight
i share the recipe with you
with my little twist
coconut shrimp
now pardon me
while i lick my plate
adapted from The Slanted Door Restaurant
1/2 red cabbage--shredded
1/2 medium jicama--cut into matchstick size julienne
1 medium carrot--cut into matchstick size julienne
1 grapefruit--supreme
1/2 cup fresh mint--chiffonade
1/4 cup candied walnuts or pecans
Dressing
1/4 cup soy sauce
1 Tbs seasoned rice vinegar
1 Tbs cider vinegar
1 Tbs agave syrup (the recipe calls for sugar, i substituted the agave)
1 tsp minced garlic
1 thai chili minced (or 1/2 tsp chinese chili paste)
1 tsp fresh lime juice
2 tsp oil
salt and pepper
cover the shredded cabbage with salted water and let sit 30 minutes or so. Drain and fully dry. Add to all other salad ingredients, with exception of the nuts. Stir together all ingredients for dressing and mix into the salad. Toss in nuts and serve.
Tonight I am serving our salad with coconut shrimp which is really simple
peeled and deveined shrimp
2 eggs--lightly beaten
1/4 cup cornstarch
1 cup shredded coconut
oil for frying
mix the cornstarch and coconut together in a shallow bowl. dip each shrimp into the egg and then into the coconut mixture. Drop in oil heated to 350. Cook until the coconut is nicely browned.
EAT UP!