{"id":7624,"date":"2010-10-05T12:36:30","date_gmt":"2010-10-05T16:36:30","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=7624"},"modified":"2017-02-09T18:22:43","modified_gmt":"2017-02-09T18:22:43","slug":"asian-slaw-squash-salad","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/asian-slaw-squash-salad\/","title":{"rendered":"This Asian Slaw Squash Salad Recipe is Shaken, Not Stirred."},"content":{"rendered":"<p><strong>The Asian Slaw recipe I like to make this time of year is with the abundance of Fall squash available.<\/strong> The recipe isn\u2019t a top secret; you don\u2019t need security clearance or a license to kill. But, in secret agent fashion, this squash salad is shaken, not stirred.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/pu2t9P4dcPo?fs=1\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Proper knife skills will make this job much easier,<\/strong> and holding your chef\u2019s knife correctly is the first important step. Many people think you hold the handle of a chef\u2019s knife like a club, with a death-grip of fingers meeting palm.<\/p>\n<p><strong>The correct way to hold a chefs knife is between thumb and fore-finger where the handle meets the blade. <\/strong>Then, wrap the remaining three fingers around the handle. This grip \u201clocks\u201d the knife in place to avoid it turning in your hand.<\/p>\n<p><strong>For our Asian Slaw, we have to create an attractive julienne of yellow squash and green zucchini.<\/strong> I don\u2019t want to include the seeds in this squash salad, so the first cut is around the core of the squash, leaving as many seeds behind as possible. Those seeds I have cut from the core are scraped out with a spoon.<\/p>\n<p><strong>Cutting ingredients into attractive, consistent pieces is the reward of good knife skills.<\/strong> I\u2019ll cut 2 inch pieces from the squash, and then cut them into thin julienne of 1\/8th inch. Like many of my students, I find that using the chef\u2019s knife is addictive and fun.<\/p>\n<p><strong>However, for a more consistent cut, we can also use a mandoline.<\/strong> This very dangerous, very sharp slicing device will cut a perfectly consistent julienne just by passing the squash over the sharp blade and teeth. If I set the depth correctly, it will leave all the seeds behind.<\/p>\n<p><strong>Now, this squash salad just needs a \u201cflavor profile\u201d.<\/strong> If we\u2019re to make an Asian Slaw, then we\u2019ll need ingredients and seasonings that remind us of Asian cuisine. My first thought is green onion, and using the \u201ctip\/fulcrum\u201d method with my chef\u2019s knife, I cut green onion tips into thin slices and add it to the julienne squash salad in a plastic container.<\/p>\n<p><strong>The real flavor is created in the seasonings that I add from this point forward.<\/strong> With some sesame oil, rice wine vinegar, black sesame seeds, and wasabi powder, I create an immediately identifiable flavor profile for our julienne squash salad.<\/p>\n<p><strong>It\u2019s a very simple process to place a lid on your plastic container and shake, shake, shake.<\/strong> You\u2019ll be combining ingredients better than stirring or tossing. When I let this rest in the refrigerator, I know that the vinegars and salts will be acting on the vegetables to change the flavor, texture, and moisture content to make a flavorful, crispy fresh, nutritious Asian Slaw.<\/p>\n<p><strong>You don\u2019t have to make Asian Slaw. <\/strong> You can create any type of slaw recipe you desire with this same procedure. After using your knife skills or mandoline to create a julienne of your favorite vegetables, you can add any combination of vinegars, sauces, seasonings, and flavors you desire.<\/p>\n<p><strong>What goes into your favorite slaw?<\/strong> Please leave a comment and list the ingredients.<\/p>","protected":false},"excerpt":{"rendered":"<p>The Asian Slaw recipe I like to make this time of year is with the abundance of Fall squash available.  The recipe isn\u2019t a top secret; you don\u2019t need security clearance or a license to kill.  But, in secret agent fashion, this squash salad is shaken, not stirred.<\/p>\n","protected":false},"author":23,"featured_media":23908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[31,35],"tags":[63,334],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/7624"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=7624"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/7624\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23908"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=7624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=7624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=7624"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=7624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}