Every now and then, Devon gets his culinary inspiration on and chops and sprinkles magic onto a dish. Most of the time, it comes unexpectedly and I am not around to capture it for you. But for this simple little dish, I was there with camera and pen and pencil in hand.
A lot of times, his dishes are inspired by whatever is in our fridge. He’s been known to clear out a refrigerator (Chris Ann can totally attest to this!) and whip up a gourmet meal with ingredients that were thought to be the scrapings of nothing.
Looking in my fridge, I thought we were down to bare bones. It was obviously time to go grocery shopping. But, I think it’s these exact conditions that inspire my husband.
He whipped up an Asian Cole Slaw that stood on it’s own as a fresh afternoon salad.
- 2 cups of shredded cabbage
- 1 cup of finely julienned carrots
- 1 inch nub of finely minced ginger
- ¼ cup finely julienned radish
- 1 tablespoon of black sesame seeds
- 3 tablespoons coconut milk
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 2 tablespoons minced basil
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- sea salt
- Julienne all veggies on a mandolin.
- Toss all the ingredients together and salt to taste with sea salt.
