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Southern Living magazine had a no-cook issue that had a great recipe for summer rolls with peach slices and barbeque pork. They were delicious, but also a lot of work - they were intended for a party, where you'd make one for each guest and then your guests would make the rest themselves, so making them for my husband and son and I was, as I said, a lot of work. So instead I decided to make the recipe as a salad!

For two adults and a toddler:

  • 1 large peach
  • 1/2 large cucumber
  • 1/2 bunch green onions
  • 1 small avocado
  • 1 large jalapeño
  • 1/2 pkg coleslaw mix (10 oz package - don't make the coleslaw. You could use 5 oz of shredded cabbage instead.)
  • sesame seeds (a couple tsp?)
  • 1 pkg Tasty Bite basmati rice, or 250 grams cooked rice
  • San-J Thai peanut sauce
  • 1 pkg Curly's Sauceless Pulled Pork

Make the rice; set aside to cool. (If you're not microwaving a package of rice, you'll want to have done this earlier; the package takes 90 seconds.)

Cut the peach into quarters and slice it thinly.
If the cucumber isn't already half a cucumber, cut it perpendicular to its length, put one half away, then cut the other half lengthwise then into thin slices.

(Give your impatient toddler some rice and peach slices.)

Cut the green onion into little slices.
Peel the avocado, cut it into quarters (or cut it then peel it, or some other mechanism of getting it quartered and peel-free), then slice it into chunks.

(Give your no-more-patient-than-before toddler some more rice, some green onion, and some avocado. Forget that he dislikes avocado. Be surprised when it goes flying.)

Microwave the pork according to the package directions.
Dice the jalapeño into bits no smaller than the green onion slices. Now would be a really good time to wash your hands.

(Give your toddler some pork and some more peach slices.)

Get out two large bowls.
Along one third of each bowl, put the coleslaw veggies or shredded cabbage. Put rice in the top third of the rest of each bowl, then put cucumber slices, then peach slices. (Fig. A)
Figure A: salad bowl, before the pork

Plop some pork on top. (Fig. B)
Figure B: salad bowl, after the pork

Scatter green onion slices over everything else, then jalapeño slices. Drizzle it with peanut sauce, then sprinkle it liberally with sesame seeds.
(Forget to take a picture.)

Just before eating, stir everything together.


on 2013-07-31 01:27 am (UTC)
zdashamber: painting - a frog wearing a bandanna (Default)
Posted by [personal profile] zdashamber
What I've seen people do with avocado, and tried myself: cut it in half with a sharp knife, and twist so that the halves come apart with the seed rising from one half. Stab the seed with a knife and lever it into the trash. Score the avocado flesh with the knife, and then use a spoon to scoop slices or chunks (if you cut both directions) out of the skin. Plus side: all the avocado used. Minus side: take care to not cut through the skin to your hand holding it... But my knives aren't usually that sharp on the tips.

on 2013-07-31 01:58 am (UTC)
dive: (Default)
Posted by [personal profile] dive
Our knives are generally outstandingly sharp, as a result of my dislike for stopping at "sharp enough" when I sharpen them. We've gotten used to it (though I may have nearly amputated a finger once), so I'll try that with the avocado next time.

on 2013-07-31 02:32 am (UTC)
via_ostiense: Eun Chan eating, yellow background (Default)
Posted by [personal profile] via_ostiense
This is how I do avocado, too, but if it's ripe enough, the knife doesn't even need to be all that sharp (I used a table knife to open up an avocado at lunch today). I like to thwack the cutting edge of my knife into the pit and then give it a twist to get the pit out, rather than the tip--it gives you more leverage to twist out the pit because you've got more of the length of the blade embedded, and less risk of stabbing yourself in the palm, as a friend did. >.< A big spoon works for scooping out slices, too.


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