Tag: mint

Mint Recipe Round Up

Mint Recipe Round Up

Here is a round up of Cultivate to Plate recipes using mint:

Mint and Onion Chutney

Pineapple and Mint Fresh Chutney

Early Green Peas with Mint and Orange

Green and Herb Salad with Simple Dijon Dressing

Creamy Mint Dressing

 

Cilantro and Three Cabbage Slaw with Thai Vinaigrette

Cilantro and Three Cabbage Slaw with Thai Vinaigrette

Delicious and different recipe for slaw using Napa, green, and purple cabbage with a lime and soy vinaigrette.

Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Author: Renee Shelton
Ingredients
Cilantro and Three Cabbage Slaw
  • 1 cup Napa cabbage chiffonade
  • 1 cup green cabbage chiffonade
  • 1 cup purple cabbage chiffonade
  • 3/4 cup chopped cilantro packed
  • 1/2 cup daikon sprouts
  • 1/2 cup thinly sliced red onion
Thai Vinaigrette
  • 1 cup corn oil
  • 1/2 cup fresh squeezed lime juice
  • 2 teaspoons chopped mint
  • 2 teaspoons chopped basil
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon finely minced hot Thai chile peppers
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced shallot
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cardamom
  • Salt to taste
Instructions
  1. For the slaw: toss all the ingredients together in a large mixing bowl. Add in the vinaigrette to coat, toss again, and serve.
  2. For the vinaigrette: whisk all the ingredients together, adding salt to taste.
Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs

Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs

A great fruit salsa for seafoods and poultry dishes. Add in fresh Serrano chiles for a little spice.

Fresh Kiwi and Asian Pear Salsa with Dried Cranberries and Herbs
A fresh fruit salsa with many different uses. Spice it up with hot chiles, or use different colored kiwi.
Author: Renee Shelton
Ingredients
  • 6 kiwi fruit peeled and diced
  • 4 Asian pears cored and diced
  • 3/4 cup dried cranberries
  • 2 shallots minced
  • 1/2 cup chopped chives
  • 1/4 cup fresh squeezed lemon juice
  • 1/8 cup sherry vinegar
  • 4 to 6 tablespoons orange blossom honey
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/8 cup chopped fresh basil
  • Salt and pepper to taste
Instructions
  1. Stir the pears, kiwi fruit, cranberries, shallots, chives, lemon juice, and sherry vinegar together to coat the fruit.
  2. Add in 4 tablespoons honey and rest of the herbs. Taste, and if a sweeter salsa is desired, add in the remaining 2 tablespoons. Season with salt and pepper.
  3. Serve.
Recipe Notes

For a spicy salsa, chop up fresh chile peppers and stir into the salsa.

Adapted from Food Management Magazine, June 2006