Ding ding ding! It's Peter Pan!
I watched this awhile ago with one of my good friends and we were totally taken aback at the obvious racism in that movie. From the "Indians" speaking in Pidgin English and calling Wendy "squaw" to the footprints that denote the name of the tribe, Peter Pan is all kinds of messed up. I actually don't think I can watch Peter Pan again because it was so bizarrely off-color.
Attempting to relive stuff from your childhood can sort of screw with you I think.
Anyway, the real reason for the title of this post is that I couldn't think of anything funny to say about this Asian salad slaw I made.
This is the next in the recent line of stupid easy recipes that require no cooking in deference to our East Coast pals slogging it out with Sandy.
Raise your hand if you'd like the entire cast of Jersey Shore to be swept out to sea never to be seen again.
In any case, this would be a lot easier with a food processor or a large plane grater but you can totally make do with a good chef's knife. That way you can also work on your knife skills like I did and remember just how badly it sucks to julienne foods.
FYI: julienne is when you cut a food into equal matchstick-shaped pieces.
This is one of those where you can definitely FFTFW by adding hot chili flakes, more lime juice, salt, grated ginger, radicchio, whatever you think will taste good given the flavor profile. The only thing I don't recommend changing is the type of vinegar (rice wine) because if you use malt vinegar or apple cider vinegar for example, it might taste weird.
This is an excellent accompaniment to a spicy main dish like curry or blackened fish tacos but you could also just grill steak or chicken and throw it on top of the slaw for an entire meal.
This will keep for two or three days in the fridge before it starts to go weird.
2 medium carrots, peeled
1 large cucumber, peeled
1/4 head green cabbage
1/4 c. rice wine vinegar
Juice of 2 limes
1/4 tsp. crushed red chili flakes
1/4 tsp. kosher salt
2 tbs. crushed peanuts
1. Cut the vegetables into equal sized pieces (julienne) or use your food processor to grate BUT NOT BLEND them.
2. In a large bowl, combine all the vegetables and peanuts and mix them together well.
3. In a separate bowl, combine the vinegar, lime juice, chili flakes and salt and whisk to combine.
4. Pour the dressing over the salad and toss to coat. Serve immediately with more crushed peanuts for garnish, if desired.