LCBO Food & Drink Early Summer 2017

SEASONAL  SALADS ON THE SIDE

2 In a separate small bowl, combine rice vin- egar, lemon juice, soy, sugar and salt; whisk to dissolve sugar. Whisk in grape-seed and sesame oil; pour over slaw. Toss to combine, check seasoning and adjust if necessary; serve

¼ cup (60 mL) toasted sesame seeds ¼ cup (60 mL) toasted pepitas (green pumpkin seeds) ¼ cup (60 mL) chopped unsalted or lightly salted, dry roasted peanuts 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) Japanese soy sauce 1 tbsp (15 mL) firmly packed dark brown sugar 1 tsp (5 mL) salt ¼ cup (60 mL) grape-seed, peanut, or canola oil 2 tsp (10 mL) roasted sesame oil 1 In a large bowl, combine cabbage, carrot, and green onion; top with the pickled ginger, sesame seeds, pepitas and peanuts.

This slaw owes a debt to Toronto cookbook writer Naomi Duguid’s fantastic pickled ginger thoke , from her book Burma: Rivers of Flavour . While the flavours here are less exotic, coming fromonly as far away as your closest supermar- ket, it’s salad as thrill ride. Full of crunchy seeds and refreshing pickled ginger, it’s great beside virtually everything. It’s best eaten within an hour of dressing, so if you’re packing it up for a picnic, bring the dressing on the side. 1 small purple cabbage, very thinly sliced, about 10 cups (2.5 L) 1 medium carrot, peeled and grated

immediately. Serves 6 to 8

WHAT TO SERVE  Block Three King Street Saison

LCBO 416958, 500 mL, $4.00 Strongbow Ginger Cider LCBO 453993, 440 mL, $2.90 P I C K L E D G I N G E R & S E E D S L A W

or cut into matchsticks 6 green onions, chopped ¼ cup (60 mL) firmly packed, drained and chopped pickled ginger

118  FOOD & DRI NK EARLY SUMMER 2017