06 February 2007
I Would Like to Join a Mandoline Support Group.
If so, I would very much like to join.e
A few weeks ago I bought a shiny, new mandoline that I was so excited to use. All day long at work, I daydreamed of coming home and slicing cabbage into little, thin pieces. I counted the hours until I could effortlessly slice away in my kitchen, watching delicate, slender strips whirl off the blades and into neat little piles on my counter.
Alas, disaster struck. Instead of producing beautiful and elegant slivers, the mandoline tore the leaves into huge, sloppy chunks, violently destroying the cabbage as well as my hopes and dreams.
In a fit of frustration, I hurled the cabbage mess onto the floor and stomped off to the computer to do some online research. I googled “mandoline directions.” No good. I googled “using a mandoline to slice cabbage.” Nothing. I even googled "mandoline retard" in hope that there was someone out there like me who could help. No success.
Disgruntled, I returned to the kitchen and glared at the mandoline and felt a little bit better when I saw how how ugly it looked with all that ruined food stuck between its teeth. But then I saw the box, and I became enraged again. The OXO box has a beautiful picture of red cabbage, all cut up into tiny, little pieces. Now I know for sure you should be able to slice cabbage on a mandoline!
OXO, you misled me. I bet you used a knife to cut that cabbage, didn't you? That’s what we had to do. My dinner guest got stuck doing it, because I was so exasperated by the entire experience. She did a great job slicing that cabbage the old-fashioned way. The knife worked great, OXO. But I was hoping the mandoline would work great, too.
So if anyone knows of a website that shows people in great detail how to slice cabbage on a mandoline, I would be eternally grateful for that knowledge.
In return, I offer you a tasty cole slaw recipe. Ewwwww…..cole slaw? Wait!
Before you say ewwwwww…..coleslaw again, hear me out. This isn’t real cole slaw! It does not have mayonnaise in it!
No mayonnaise, joy of joys! Instead, the dressing is a mixture of peanut butter, soy sauce, and other ingredients often found in Asian dishes. I would so much rather eat rice wine vinegar than mayonnaise.
I served this cole slaw with a beef and broccoli stir fry, but I see no reason why it can't accompany any meal that you would serve traditional cole slaw with.
Cole Slaw with Asian Flavors
~from All Recipes
~Note: This makes a lot of salad. If you would like the eat it the next day, split the vegetables in half and only add the dressing to half of the salad. Store the other half of the dressing separately, then combine when you are ready to eat. Otherwise, the dressing makes the cabbage go soggy overnight.
* 6 tablespoons rice wine vinegar
* 6 tablespoons vegetable oil
* 5 tablespoons creamy peanut butter
* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
* 2 tablespoons minced fresh ginger root
* 1 1/2 tablespoons minced garlic
* 5 cups thinly sliced green cabbage
* 2 cups thinly sliced red cabbage
* 2 cups shredded napa cabbage
* 2 red bell peppers, thinly sliced
* 2 carrots, julienned
* 6 green onions, chopped
* 1/2 cup chopped fresh cilantro
First, make the dressing. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the rest of the ingredients. Toss with the dressing just before serving.