Ember Roasted Slaw With Mint Recipes

EMBER-ROASTED SLAW WITH MINT

Steps:

• Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
• Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
• Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
• Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.

MINTED BROCCOLI SLAW

Steps:

• Grate cucumber into a large bowl. Add broccoli slaw and mint. Toss to combine and set aside.
• In a small bowl, whisk together yogurt, honey, and apple cider vinegar. Pour over slaw. Toss to mix thoroughly.

MANGO SLAW WITH ROASTED GARLIC LIME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Slice woody ends from garlic cloves, leaving papery skin intact. Lay out a 10-inch square of Reynolds Wrap® Aluminum Foil, set garlic cloves sliced-side down in the center and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Carefully pull up corners and crimp the top to secure foil tightly around garlic. Place in a small ovenproof dish and bake 15 minutes, or until garlic is translucent and very soft. (Use caution when opening foil packet - steam can be very hot.) Set foil packet aside until garlic is cool enough to handle.
• Squeeze garlic from papery skins and mash with a fork in a small mixing bowl. With the same fork, whisk in lime juice, grated ginger, honey and 1/2 teaspoon sea salt. Whisking vigorously, slowly drizzle in 1/4 cup olive oil.
• Toss cabbage, bell peppers and chilies with dressing in a large mixing bowl. Fold in mango slices and cilantro. Taste and add a pinch more salt or a squeeze of lime if needed.

EMBER-ROASTED SWEET POTATOES

Steps:

• Prepare a fire and let the charcoal burn down to a bed of embers, coals, and ashes for rescoldo. If cooking indoors, preheat the oven to 375°F (190°C).
• Bury the sweet potatoes in the embers, coals, and ashes, making sure they are completely and evenly covered. Roast until they are tender all the way through. If cooking indoors, arrange the sweet potatoes on a sheet pan and roast for about 45 minutes, or until tender all the way through. The cooking time will vary depending on the size of the sweet potatoes: after about 20 minutes, part the embers with long-handled tongs and try to pierce a sweet potato all the way through with a long bamboo skewer. It will probably meet with some resistance toward the center and feel about half baked. Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
• Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
• If serving simply with butter and crushed red pepper flakes, split the sweet potatoes open, add a tablespoon of butter to each, and season to taste with fleur de sel and red pepper flakes. Otherwise, omit the butter, fleur de sel, and red pepper flakes, and continue to the next step.
• If serving with yogurt and almond-mint gremolata, make the gremolata while the potatoes are roasting. Whisk together the parsley, mint, almonds, olive oil, honey, and lemon zest in a small bowl. Season to taste with salt and pepper. Set aside.
• When the sweet potatoes are done, cool them very slightly, then cut them crosswise in half. With your fingers protected by a dish towel, slowly push the skin inward so the insides explode up from the top. Transfer the sweet potatoes to serving plates. Sprinkle with fleur de sel to taste, drizzle with olive oil, and add a large spoonful of cold yogurt to each potato. Spoon some gremolata over the yogurt and serve the rest on the side.

SAVOY SLAW WITH MINT AND CILANTRO

Steps:

• Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
• Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
• More info:
• Savoy cabbage is a mild-flavored cabbage with green, crinkly leaves. The veggie gets its name from the Savoy region in the western Alps, where the cabbage may have originated.
• Ingredient tip:
• Daikon ("large root" in Japanese) radishes look like giant white carrots. They have a mild radish flavor and are available at some supermarkets and at Asian markets.

RAW VEGAN BEET SLAW WITH MINT

Steps:

• Whisk vinegar, miso, and ground black pepper together in a large bowl. Add beets, goji berries, fennel, green onions, and mint; toss to combine.