Having bought some realy nice looking cabbage, daikon, radishes, and rainbow carrots in Kingston, and having then sweated all afternoon in the woodshop, I had a hankering for something raw and energizing. So all the aforementioned went through the shredding blade, along with ginger, garlic, and herbs, then got a dressing of balsamic and cider vinegars, olive and sesame oils, lemon juice, salt and pepper. The radishes made it nice and hot, but in a clean way. I also made a peanut butter/coconut milk/lemon/nam pla/sriracha sauce for some sliced tofu. This went with a 2005 Sauvion Touraine “Les Genets” that Mila and Joey brought last week but that we didn’t get to since we were wandering in the pink part of the spectrum.
