Radish Slaw

Radish Slaw

1-2 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves.

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Hot and Sour Zucchini

Here’s a different zucchini recipe I made for the first time last weekend. It’s from a book called The Good Food of Szechwan by Robert A. Delfs. I cook out of this book about once a week.

Hot and Sour Zucchini

1/2 pound zucchini, sliced into 1/4-inch rounds
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped green onion
2 dried red peppers, stemmed, seeded and sliced into strips
1 teaspoon Szechwan peppercorns
1 teaspoon corn starch
1 tablespoon Chinese wine vinegar
1 teaspoon soy sauce
2 teaspoons sugar
4 tablespoons sesame oil

Sprinkle the zucchini with salt and allow to stand at least 10 minutes, then drain, wash and pat dry. Mix the cornstarch with the vinegar and soy sauce, then add the sugar. Heat the sesame oil in a wok or large frying pan until hot. Be careful not to burn it. Add the Szechwan peppercorns and red peppers and stir fry briefly. Add the zucchini, ginger and green onion. Toss for 20–30 seconds, then stir and add the vinegar/ soy/sugar. Mix well and continue to stir fry a few more seconds, until the zucchini is tender. Serve hot.