So we are having a party tomorrow. A BBQ. But instead of doing more traditional fare, we are serving up Asian hamburgers and Green chicken. In order to compliment the main dishes, we decided to do some non-traditional BBQ sides in addition to the normal baked beans, chips, etc. Here are two recipes we are going to serve. One is an Asian slaw and the other is a tabbouleh made with half quinoa and half couscous. Asian slaw is a kick ass side dish in the summer time. It’s light and refreshing and not as heavy as traditional slaw. the tabbouleh is the same. Instead of using bulgar- which is traditional, I normally use couscous. But this time, I am mixing it up a little and adding the quinoa, which should bump up the protein content while adding a little nuttiness at the same time.
By: jules
Asian Slaw
1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced jicama
1/2 cup bean sprouts
1/2 cup julienned snap peas or edamame
1/2 cup julienned green onions
15 wonton skins, fried- optional
minced cilantro- optional
red chili flakes- optional
Peanuts or pine nuts- optional
Directions
In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing.
The longer it sits, the better the flavors mix. Add as many of the garnishes as you like, or none. If you’re going to add red chili flakes, taste as you add. A hint of heat is better than too much.
Mixed Grain Tabbouleh
1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
3/4 cups couscous
3/4 cup quinoa
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish
In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the quinoa. About five minutes before the quinoa is done- read the directions on the package, add in the couscous. Stir. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan.
In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the quinoa and the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.
Add salt and pepper to taste.
Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.
