Sometimes (when I am at home, mostly) I am not able to experiment with a recipe the way I would like to.
Sometimes it is because I do not have an ingredient that I thought I had. Sometimes it is because I forget to add an ingredient I planned on adding. And sometimes it is because my mom likes the original recipe too much to allow me to experiment.
The latter occurred with this Korean beef taco recipe. The recipe uses a slow cooker to cook beef marinated in soy sauce, brown sugar, rice vinegar, sriracha sauce, ginger, and garlic. It also has a recipe for a very simple cucumber-red onion slaw made of cucumbers, red onions, (duh) and rice vinegar and red pepper flakes. Delicious, tangy, simple.
The problem? I don’t like raw onions very much. They are way too overpowering. I would either omit them or at least saute them to cut down on the noxious smell. Also, I wanted a little more variety to my tacos than beef and cucumbers. What better than to add some more vegetableage? Edamame fits in with the Asian-theme (or, more accurately, the Americanized-Asian-theme) and has a delightful texture. Next, to add some more vegetableage and crunch, why not add some finely-shredded cabbage? Either green or red cabbage should work, but red cabbage has such a lovely colour that might be a nice contrast from the green cucumber and green edamame. If you use red onions, this will also balance the red and green ratio of the slaw. (Ok, so that may not be important, but it seems more orderly that way. I am a bit OCD sometimes.)
Can you think of any other suggestions?
- Reduce the amount of onion! Or saute the onion.
- Add edamame.
- Add some finely shredded red cabbage.