You’ve heard the description, “the table was sagging under the weight its food”? This phrase is usually attributable to Thanksgiving dinner or summer barbecues, and conjures up the delights of communal gatherings, where sharing your best dish is part of the bargain. I love this quote by Cesar Chavez “The people who give you their food, give you their heart.”
No offense to the chef who put their heart into basting BBQ ribs with their homemade sauce or toiled over a hot grill to produce juicy burgers and brats, but my eyes wander immediately to the side table. This is where people showcase their creativity and often share family favorites. When you only have to bring one dish to share, you can really put your heart into it.
The bounty of summer is often evident on the side table: dishes made with corn, tomatoes, peaches and watermelon. My go-to dish to share is an Asian broccoli slaw. While its ingredients are available year-round, it’s flavor profile compliments most anything you can toss on the grill. It is easy to prepare the ingredients ahead of time, and toss together 15 minutes before serving. It’s a large recipe, but is easy to scale up or down to prepare for a family of four or a crowd of 15-20.
Serves 8-10
2 packages soy-flavor ramen noodles with flavor packets (I use Marachun)
1/4 cup sesame seeds
1/2 cup slivered almonds
2 packages of Broccoli Slaw (10-12 oz)
For the dressing:
1 1/2 Tablespoons soy sauce
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1/2 cup sugar
2/3 cup oil (vegetable, canola)
1/2 teaspoon toasted sesame oil
1. Crush ramen noodles in Ziploc bag with a mallet or rolling pin. Set aside flavor packets.
2. Brown ramen in a dry skillet over medium heat, stirring occasionally. As it browns (5-7 minutes), add almonds and cook for another 3-4 minutes. Add sesame seeds and toast for another 3-4 minutes. When the mixture looks nicely toasted, turn off heat and add ramen flavor packets and toss to coat. Set aside to cool (can be made in advance).
3. Make dressing. Add soy sauce, red wine vinegar, pepper and sugar into a food processor bowl. While motor is running, drizzle in vegetable oil in a steady stream. Add sesame oil directly to food processor bowl at the end and blend.
If making in advance, pour dressing into a jar and refrigerate. Bring to room temperature and shake well before serving.
4. Mix broccoli slaw, ramen noodle mixture and dressing in a large bowl 15 minutes before serving to let the flavors meld.
My broccoli slaw was accompanied by grilled salmon with a spicy ginger sauce and a French dry rose wine.
This side salad would pair well with so many dishes - grilled fish or meat or other Asian favorites like the classic Vietnamese Banh Mi sandwich made with chicken and lemongrass. This summer, The Chopping Block is offering a Vietnamese Banh Mi virtual cooking demo class. We also offer great virtual grilling classes, including one on Father's Day to inspire your next summer barbecue.