A Good Shredded Salad

One of the things I love about having a work studio is our location. It means most days, at one point or another, I find myself standing in the middle of San Francisco's Chinatown. It's a neighborhood in transition spanning a handful of steeply sloping blocks east to west, from the dragon gate at Bush Street north to Broadway. There's a new subway stop scheduled to open in the coming years, and a good number of cranes reaching skyward to facilitate the construction of new buildings. My hope was that we'd have a Chinatown dispatch ready to follow our summer one, but here it is, summer gone, and it's not quite ready. Hopefully soon. In the meantime, I'll leave you with a few photos, and this beauty of a salad inspired by the much-loved, shredded cabbage composition found on a good number of menus in the the area surrounding Grant Avenue - green layered on green layered on green. It is all about the play between shredded ingredients like cabbage and scallions, and crunch from ingredients like cabbage, and peanuts, and celery.

A couple of side notes - This salad works nicely with shredded green cabbage or purple. Just be sure to do a nice, fine shred. Also, if sprouts are hard to come by for you, substitute so chopped herbs - I did a nice version with basil the other night.

I'm off on a trip for the this week - hoping to have pics and inspiration to share when I return. -h