Napa Cabbage-and-Sweet Peppers Slaw

Picture from SL Recipe

Yield: MAKES about 4 1/2 cups, probably 6 servings
Hands on: 25 minutes
Total time: 8 Hours, 25 minutes

Ingredients:
1 cup rice vinegar
1/4 cup honey
2 1/4 teaspoons kosher salt
4 cups chopped napa cabbage
1 cup seeded and thinly sliced sweet mini peppers
1/4 large red onion, thinly sliced
1/4 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint

Preparation:
1. Stir together first 3 ingredients and 1 cup water in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and simmer 5 minutes. Remove from heat.

2. Toss together cabbage and next 4 ingredients in a medium bowl. Transfer to a jar; add vinegar mixture, and screw on lid. Chill 8 to 12 hours, turning occasionally. Store in refrigerator up to 3 days.

Notes:
From Southern Living MAY 2015. This issue had a couple other chow chow slaw recipes I wanted to try.

Hasselback Potatoes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 4 people

Difficulty Easy

True original recipe from Stockholm, Sweden. You can improve by adding bacon or cheese! These hasselback potatoes are ready in about an hour and serves 4 people.

Ingredients

• 4 big waxy potatoes
• 1 stick of unsalted butter
• salt and pepper to taste

Temperature 400 or 425 for 50 minutes. Add more butter 20 minutes before done.

Recipe and picture from oh my dish.

Fried Rice with Shallots

I N G RE D I E N T S
3 tablespoons peanut oil, plus more for frying I used sesame oil as a substitute
3 shallots, thinly sliced (3/4 cup)
1/4 teaspoon ground turmeric
4 1/2 cups cold cooked jasmine rice (see Note)
Salt
1 cup frozen petite peas, thawed
Lime wedges, for serving

D I R E C T I O N S
In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
In a wok or large skillet, heat the 3 tablespoons of oil until shimmering. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and season with salt. Transfer the rice to a bowl and serve with lime wedges.

N O T E S
Published in Food & Wine's October 2012 issue.
Total time: 25 minutes; Serves 4