Cookbook Club – Salt Fat Acid Heat

For September’s Cookbook Club, we used Salt Fat Acid Heat by Samin Nosrat. I’d call it more of a book about cooking than a cookbook… you don’t actually get to the recipes until the second half of the book, but the first half is full of information essential to utilizing the recipes effectively. It’s the first cookbook I’ve read from start to finish, rather than just skimming the recipe titles for dishes that caught my interest. And I’m glad I did – since reading the book, I’ve found myself thinking about its concepts every time I cook. Learn about the whole meal experience on my Cookbook Club site. For now – my dish!

I was playing beach volleyball before Cookbook Club and wanted to get in as much fun in the sun as possible, so I was looking for a dish that I could whip up quickly ahead of time and then just grab and go to the party. The Miso-Mustard Dressing fit the bill – it had 5 ingredients which I readily have on hand, and basically just needed to be whisked together.

I combined miso paste, honey, Dijon mustard, rice wine vinegar, and freshly grated ginger. Grating the ginger was the hardest part, and it’s not that hard!

Then, I whisked until smooth. The recipe said to taste and adjust acid if needed, but it was great so I left it alone.

Done! Easiest recipe I’ve made for Cookbook Club so far. Now I just needed to put it on something for the party. The book said it was ideal for tossing with sliced, raw cabbage, so that’s what I did.

I think it benefitted from sitting in the fridge for a few hours while I ran off to the beach. Juices from the cabbage released and allowed the shreds to absorb the dressing. It was a hit at the dinner party, and definitely tastier than when I first made it. So easy and good… I’ll certainly be making it again!