Thayer in the Kitchen

I'm working my way through a very large head of Savoy cabbage.  Arthur is not a fan of cabbage salad or coleslaw but voted this one to be delicious and worth making again as well as posting it. 2 cups of cooked chicken, chopped or shredded * 3 tablespoons freshly squeezed lime juice 2 tablespoons fish sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar ½ teaspoon black pepper 1/2 cup very thinly sliced onion 1/4 cup fresh mint 1/4 cup cilantro 4 cups finely shredded green, savoy, or napa cabbage ¾ cup shredded carrots 3 tablespoons coarsely chopped roasted and salted peanuts (optional) *I often buy a whole roast chicken at Whole Foods or Willy Street Coop to use for recipes like this.  Whole Foods puts theirs on sale on Tuesday for $2.00 less than it usually is.  Combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well. Add the onion and toss to coat. Set aside for 20 ...

I served this iced tea last night to guests for dinner and everyone really liked it.  Either make ahead or have plenty of ice on hand.   4 tea bags 10 sprigs of fresh mint you can also use a stem of lemon verbena if its available 5 cups boiling water 1/2 cup sugar 3 cups boiling water 2/3 cups fresh lemon juice 1/3 cup fresh orange juice Put tea bags, mint and 5 cups of boiling water in a large covered container.  Let sit for 30 minutes.  Mix sugar and 3 cups boiling water and stir until sugar is dissolved.  Add lemon and organge juices.  Remove tea bags and add the sugar-juice mixture to tea mixture.  You can leave the mint/lemon verbena to steep.  Refrigerate until ready to drink.  Remove leaves and serve over ice.