Mustard Seed Slaw Recipe

[Saviolo]

So, after a couple of very rich recipes (mac and cheese followed by meatloaf), we wanted to do a little bit of a palette cleanser before we get into MORE rich food (some big Cajun recipes coming up!) with this hot and sour slaw! It's a super simple recipe, and really excellently delicious, especially with big rich and unctuous dishes like the mac and cheese.

We like to buy leeks fresh when they're in season, cut them into sections, and keep them in the freezer year round to use in dishes like this. Freezing them really tenderizes them, and it makes them easier to cut, too! We sliced these while they were still frozen, and it's much easier than chopping fresh raw leeks. The mustard seed in this dish adds a pleasant little heat to the whole dish, but it helps if it's had a bit of time to sit, so it's best to make this the day before and let it sit overnight.

[sagesnow]

1. Yum!

Thanks, this will give me something to look forward to after I shovel the snow so I can get to the store for fresh leeks and cabbage! Going to think about corned beef sandwiches with it as well. Bon Appetit.

[Saviolo]

2. Mmmm...

This would actually make a very decent topping on a hot corned beef or pastrami sandwich! Little mayo, some melted swiss...

... now I'm drooling at my desk.

[japple]

3. This looks awesome and since I have an aversion to mayonaise, it's something

I would make. Leeks are in season around here and am wondering how you prep them for freezing. Do you wash, then cut into sections and then freeze them?

[Saviolo]

4. Yes, exactly that.

A good wash, cut the roots off, let them dry well, wrap them in a sealed plastic bag, and pop them in the freezer. The length of the section you see us use in the video is about the length we cut them into. They stay in the freezer for a long time, so we use them all winter.

[japple]

5. Super!!! Hope we can get the leeks to grow this year. My parents were successful at growing leeks

here, but that was over 30 years ago. We haven't had much luck with them in the last few years.

Thanks for the recipe. I'm looking forward to trying it.