February 9, 2013
It may still be too cold to cook outdoors but you can still whip up some of your favorite barbecue dishes using seasonal ingredients, like this wonderful winter slaw salad from Nettle and Quince. Red and white cabbage, celery and fennel and thinly sliced in a food processor before being tossed with a miso ginger dressing. This dish is delicious served alongside braised orange hoisin short ribs or tucked into a sweet Hawaiian roll with spiced pulled pork. For full recipe instructions, click here.
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