Monday, November 8, 2010

A slew of slaw

Not sure how many makes a slew. Probably more than the three I have posted so far. (see Waldorf slaw and Halloween slaw) Regardless, I made something yummy with the rest of the bag of shredded cabbage I used for the Halloween slaw, so I figured I would share it.

Asian slaw
1 bag shredded cabbage
1 apple, peeled and chopped
1/3 c slivered almonds (or chopped nut of choice)
1/4 c tahini
1/4 c apple cider vinegar
1 tb sesame oil
1 tb fresh snipped chives
fresh ground pepper
Combine cabbage, apple and nuts in a large serving bowl. In separate bowl, whisk together liquid ingredients (sauce will be thick). Pour over dry ingredients and mix through. Add ground pepper to taste. Top with chives. Best served chilled (my opinion).

Friday, November 5, 2010

Halloween slaw

This is a great colorful side dish any time of year, but the purple and orange look - plus the fact that I served it on mischief night - made me name it for the holiday.

Halloween slaw
1 bag shredded purple cabbage
1 large carrot
2 tb lime juice
2 tb grapeseed oil
2-3 sprigs fresh mint
Fresh ground pepper
Empty cabbage into large bowl. Shred carrot on top. Strip mint leaves, tear any large ones and add to vegetables in bowl. In a separate dish, whisk together liquids and pepper. Pour over vegetables and toss to combine.
If you need more liquid, I recommend adding lime juice first and then if it is still too dry, a little more oil. Grapeseed oil definitely works best with this due to its thinner consistency and very light flavor. You could substitute olive oil, but I would use a little more lime juice to balance it out.