Scallop and Sweet Cabbage Salad with Cilantro Vinaigrette

Okay this has flat out turned into a flat out freakish obsession. I haven’t‘ been blogging much recently because I haven’t‘ been cooking much…other than salads. I fear there is danger I might turn into a rabbit. That said, it is that time of year and just like when I get the slightest hint of cool to the air, I whip out the stock pot for soup in summer I have a relentless obsession with salad, this year it is particularly bad.

Likely compounding the issue is that I have been starting to work Hubo‘s office which gets me out of the house for a change of pace and will (once he is done training me) get him more time with the kids, which is a win-win, but is SERIOUSLY cutting into blog time right now! It is also making throwing a quick salad together a necessary evil. Lucky husband is happy and Jillian (the 20 month) old loves her a salad (go figure?). Tristan…well he hasn’t been eating a ton of dinner recently, but he sure is hungry at breakfast!

There isn’t much of a recipe to this, so I will just break down what I did a bit. You can purchase a REALLY good cilantro dressing at Trader Joe’s. However, I just put a about a cup of cilantro, ¼ c. of vinegar and 1/8 c. of oil and slat and pepper and the food processor and processes until smooth.

The salad, put in what you like, peppers, onions, cucumbers. Whatever you love. I thought a little sweet cabbage sautéed would be good. Here is what I did


¼ of large head of cabbage
1 clove of garlic
1 tbs sesame oil
1 tbs brown sugar

I sliced up about ¼ c. of cabbage and 1 clove of garlic (I sliced the garlic into really thin pieces). Meanwhile heat oil and put garlic in and sauté for about 2 minutes over medium heat. Add cabbage and toss to coat. Sautee for about 3 minutes and add sugar. Cook until just tender but not too soft. Remove and let cool.

The scallops were easy as well. I heated about 1 tbs of sesame and 1 tsp of oil until smoking. Sear the scallops on both sides (about 2 minutes) and remove from heat.

I put the salad in the bowl and created a well and putting the cabbage in the well and the scallops on top. Dress with cilantro dressing (a ginger dressing would be awesome too). Enjoy!!

Salmon Wrap

This weekend we went to a party and someone brought these amazing pork lettuce wraps. That is what inspired this dish.

½ lb salmon
4 Savoy cabbage leaves
2 tbs lime juice
2 tbs soy sauce
1 tsp sesame oil
Salt and pepper
¼ tsp fresh grated ginger
1tsp corn starch
4 tbs cilantro leaves
4 tsp chopped spring onion

In pan put, lime juice, soy sauce, sesame oil, ginger and corn starch and wisk. Heat over medium low heat until thickened. Set aside and allow to cool.
Remove and clean cabbage leaves
Cut salmon into 4 equal pieces.
Salt and pepper salmon, and place in the center of cabbage leaf.
Spread a heavy teaspoon of the sauce onto the salmon. Sprinkle with teaspoon of onion and a tablespoon of cilantro, roll and place in steamer basket. Repeat for all four rolls.
Steam for 10-12 minutes.


I served this with a Asian inspired coleslaw. I used the remaining Savoy, 2 cups of carrots and put it in the food processor. I put in a bunch of spring onions, chopped (about 5) and a bunch of cilantro chopped, I mixed it all together and put a dressing of:

2 TBS lime juice
3 TBS soy sauce
1 tsp sesame oil
½ tsp fresh grated ginger
2 TBS white vinegar (Asian would have been better)
4 TBS sugar
Zest of ½ of a lime

Mix together, pour over and let sit.