Posts Tagged "cabbage"

Coleslaw

Even though it’s still August, I’ve already mentally transitioned to fall cooking. I’m starting to crave those hearty soups and stews and slow cooked food. But I can’t possibly transition to fall recipes yet without posting one of my favorite summer recipes: coleslaw.

Now, there are many things I despise about the typical midwestern diet, but I grew up eating creamy coleslaw, and I still love it. What I don’t love are the bottled coleslaw dressings sold at the grocery store or recipes that include mostly mayonnaise. Instead I use Greek yogurt and just a touch of mayo (which you could easily leave out, if you wish). And my secret ingredient? Old Bay Seasoning. Yes, that’s the stuff typically used in crab cakes, but trust me: it adds a wonderful touch to this salad.

There is one down side to this recipe. If you don’t have a food processor, it’s going to be a lot more time consuming, and you’re going to need some mean knife skills. A large food processor, however, makes the salad quick and easy to make. I use two different blades. One of the large slicing blades for the cabbage (I like thick shreds) and the small shredding blade for the carrots. Use whatever you have available.

slaw-1

And now, the recipe. Below are instructions for about 2 servings of slaw.

Begin by whisking the following ingredients in a medium size mixing bowl:

1/2 cup of plain Greek yogurt
1 teaspoon of mayo
1 teaspoon of mustard (either stone ground or Dijon)
1 teaspoon of rice vinegar
a few good shakes of Old Bay Seasoning (go by taste)
1/4 teaspoon of garlic powder or fresh garlic, finely minced
salt and pepper, to taste
1 tablespoon of fresh parsley (optional)

Mix it all together and set aside.

Next, cut off about a quarter of a small head of green cabbage. (Or a mixture of green and purple cabbage. The purple cabbage really makes a gorgeous slaw.) Once shredded, it’ll be about 2-3 cups. Also, shred 2 carrots.

Dump the shredded cabbage and carrots into the same mixing bowl that has the yogurt dressing. Using two spoons or forks, toss the veggies with the dressing until the dressing is evenly mixed with the veggies. Taste for seasoning. You can serve it immediately or let it sit in the refrigerator. It’s wonderful the next day as well, so it’s worth making extra. Enjoy!

slaw-2

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Broccoli, Kohlrabi, and Kale Salad

This is spring/early summer in a bowl. It’s crunchy, it’s creamy, it’s kind of like a slaw but also kind of like a salad. And it’s all farmers’ market veggies.

And as you may know from my past posts, when it comes to salads, I don’t measure. How much of each vegetable is up to you. Here’s what I used:

Broccoli, chopped
Kohlrabi, peeled and diced
Micro Kale
Nappa Cabbage, chopped
Red Onion, finely chopped

salad2

And as for the dressing, this is the approximate measurements:

1 cub of Greek yogurt
1-2 teaspoons mayo (optional)
1 garlic clove, minced or garlic powder
parprika
celery seed
salt and pepper

Mix the dressing in the bowl first and then toss with the veggies. If you want it to be vegan, just make an olive oil and vinegar dressing instead of the yogurt dressing.

salad

 

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