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Home 30 Minute California Farm Red Lentils Cole Slaw Curtido Wrap

California Farm Red Lentils Cole Slaw Curtido Wrap

Name: How to cook California Farm Red Lentils Cole Slaw Curtido Wrap - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3, 2 or 1 wraps each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Red Lentils Cole Slaw Curtido Wrap

For Ramadan, I am imagining a large fresh tasty dinner eaten late, easily digestible, with few dishes to clean afterwards. Red lentils from India in fresh coconut cream from the Phillipines served over fresh, lightly fermented cole slaw from El Salvador. Optional second filling of fried nuggets of fish or chicken or Iranian lamb koobideh kebabs. Fingerfood wrapped in a soft wrapper, with lots of lemon water. This freshest cole slaw recipe ever, called Curtido, is eaten barely fermented, like fresh sauerkraut. Delicious with red lentils, black beans, blue corn, enchilladas, burritos, tacos, fish nuggets, chicken nuggets, lamb. Ferment on the counter as little as an hour to five days, then store in the fridge for a week. Eat lentils in soft shell wraps, make 6 small blue corn tortillas or 4 medium size pita breads, or 2 large soft shell pizza wraps.

Ingredient

Food ration :

2 people, 3, 2 or 1 wraps each

Cooking time :

1 1/2 hours to five days, fresh for a week

1 cup

finely shredded dry coconut, to make 4 cups fresh coconut milk

4 cups

boiling water cooled down to 203F degrees to pour over shredded coconut

2 Cups

dry red lentils

1/2

white onion, diced

3 cloves

garlic, minced

Thumbnail of fresh ginger, chopped

1 Tsp

coriander

1 Tbs

sesame oil

4 cups

boiling water

1/2

Green, white, red or Nappa Cabbage, shredded

Carrots cut in thin strips

green onions cut in thin strips

1 Tsp

mexican oregano

1/2 tsp

flaked sea Salt

1/2 Cup

apple cider vinegar

1/2 cup

fresh lemon juice

Cooking instructions

* Step 1

Make fresh coconut milk from unsweetened shredded dry coconut. Mix both cooked shredded coconut flesh as well as coconut milk with lentils.

* Step 2

Glaze onion, garlic, ginger, coriander in sesame oil. Add fresh coconut milk and finely shredded coconut, add dry lentils, mix with coconut milk till submerged, boil hard, then simmer 20 minutes till red lentils are soft and still firm. Keep hot.

* Step 3

Meanwhile, ferment the cole slaw. Wash, shred cabbage, carrots, onion, put in dutch oven. Pour boiling water over, let stand till soft. Cabbage will shrink and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be.

* Step 4

Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste daily. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge.

* Step 5

Heat frozen soft wraps in dry skillet, about 1 minute to char but keep soft, fill with fresh drained curtido cole slaw, hot lentils in coconut on top. Optional second filling on top. Fold the soft wraps. Drizzle Top with 1/2 Tsp of green pepper lemon harissa, serve warm..