Red Cabbage Slaw
1/2 head of Red Cabbage shredded
½ t. kosher salt
4 scallions chopped
½ c. apple cider vinegar
3 T. spicy mustard
3 T. Honey
2 T. Olive Oil
1 T. limejuice
½ t. Caraway seeds
½ t. cumin
Put the Cabbage in a bowl and sprinkle the kosher salt over it and let it sit for two hours. Drain any liquid that releases from the cabbage.
Whisk ass the dressing ingredients together. Add the scallions to the cabbage and pour the dressing over the slaw.
Roasted Beets- sliced
Crumbled blue cheese
On an individual plate place a small pile of slaw. Top with three slices of beets and three slivers of grapefruit. Sprinkle blue cheese on top. Enjoy.
When I was younger I used to think of Cole Slaw as a mayo laden summer side to eat with fish. With age has come the realization that I love slaw of all kinds with lots of dishes from Italian pork roast to Chinese chicken wings. It is really a great cold weather food because cabbage is available in winter. This slaw uses just a touch of mayonnaise cutting down on the amount of fat dramatically. Using a food processor with the grating blade makes quick work of cutting the vegetables.
½ head green cabbage -grated
2 carrots, grated
2 small apples – grated with the skin on
1/3-cup apple cider vinegar
3 T. mayonnaise
5 packets of Splenda
Salt and pepper
Toss the vegetables together. Mix the dressing up and pour over the grated vegetables.
This is a really crunchy, satisfying summer salad. I like to add the dressing right before serving so it does not get soggy.
6 cups of shredded Napa cabbage
2 cups of shredded red cabbage
10 green onions chopped – white and green parts
1 cup of shredded carrots
1 red pepper diced
½ cup red onion diced
½ cup chopped cilantro
1 pint cherry tomatoes halved
1/3-cup fish sauce
1/3 rice wine vinegar
8 packets of Splenda
2 T. limejuice
1 T. Sesame oil
1 T. water
2 cloves of garlic – minced
2 T. fresh ginger – minced
2 dried red chilies – crushed or ½ t. red pepper flakes
3 half chicken breasts- grilled and shredded
6T. Chopped peanuts
Mix all the veggies together.
Put all the dressing ingredients in a jar and shake up.
Add the chicken to the veggies and toss together with the dressing. Only pour about half the dressing on at once and see if you need more after tossing.
Put in individual bowls and sprinkle with a tablespoon of peanut on each bowl.
You can get at least 6 dinner size servings out of this.
You can use other vegetables, like diced cucumber, avocado, hot peppers, zucchini, green cabbage, Savoy cabbage, whatever you like.