Coleslaw with Kale (4)

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There is something about coleslaw that is so appealing whether it is store bought, homemade, or a side in a restaurant alongside a burger. If eating out with friends I often trade sides – one gets French fries, the other coleslaw – and we share. So I have tasted my fair share of coleslaw. It can be too vinegary or heavy on the mayo. My sauce is made of a mixture of mayonnaise (store bought is fine), freshly squeezed lemon juice and apple cider vinegar. To cabbage and carrots I add scallions, raisins and kale (only the frilly edges of kale and then finely chopped).

1/2 a smallish cabbage – shredded using a food processor

4 medium carrots – grated in a food processor

2 stems of kale – use only the frilly outer edges of the leaves and chop finely

1 bunch of scallions – just the white bits, outer skin removed and finely chopped

1 x 1 oz. packet of raisins

3 tbsp. mayonnaise

Juice of 1/2 a lemon

1 tbsp. apple cider vinegar

Place the first five ingredients in a large mixing bowl.

Whisk together the mayonnaise, lemon juice and apple cider vinegar, then pour over the vegetables and toss well together.

 

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Colcannon (4)

photo - colcannonNot sure if this is Colcannon or Bubble and Squeak, but it got rid of my left-over mashed potatoes.

Ingredients are left-over mash, boiled cabbage, bacon and onion. Special ingredient – nutmeg.

1 tbsp. extra virgin olive oil

1 onion – roughly chopped

1/2 a cabbage – chopped into smallish pieces

Good pinch or 2 of  nutmeg

3 slices of bacon – well cooked and chopped into small pieces

Mashed potato – quite a good amount

Veg. broth/stock

Salt and freshly ground black pepper

 

Put 1 tbsp. olive oil in skillet/frying pan and when sizzling add chopped onion and cook until soft.

Boil cabbage for a few minutes until soft but not too soft, drain and add nutmeg.

Add cabbage, mashed potatoes, chopped bacon and salt and pepper to the onion.

Add enough veg.broth/stock so mixture isn’t too dry

 

Jo’s Coleslaw Tossed in Orange Honey Mustard Dressing (serves 4)

Jo’s Coleslaw Tossed in Orange Honey Mustard Dressing (serves 4)

This cole slaw all came about because I had some left over cabbage and I thought it would be nice to make a different kind of slaw so I added red pepper and chopped peanuts to the usual cabbage, carrots and onion mixture. I had been thinking about making an orange honey mustard dressing and felt that it would go well with slaw (and it does). I put the pulp from the orange (where the goodness lies) into the dressing too. And I used my new Kirkland Signature Organic Extra Virgin Olive Oil – First Cold Press (the reason I mention this is because many extra virgin olive oils are not what they purport to be, but the Kirkland brand is). I also used raw honey.

1/4 cabbage – finely shredded

1 red pepper – seeded and finely sliced

1 carrot – grated

1 bunch of scallions/spring onions – finely sliced

Handful of chopped peanuts (optional)

Orange, Honey, Mustard Dressing

2 tbsp. freshly squeezed orange juice

Pulp of 1 orange

1 tsp. honey (raw if possible)

1 tbsp. Dijon mustard

2 tbsp. olive oil

Place all ingredients in a bowl and mix together.

Pour over slaw and mix well.

Indian Cabbage and Peas (serves 4)

Indian Cabbage and Peas (serves 4)

Encountered this at an all-you-can-eat Indian Buffet the other day. Very nice, so have been busy with my spices this morning. Apartment smelling very aromatic! Not having a pestle and mortar any more, I made do with a rolling pin to crush the coriander seeds.

1 tbsp. extra virgin olive oil, seasoned with salt

1 x bunch of scallions/spring onions – finely chopped

1 teasp. cumin

1 teasp. curry powder

1/2 teasp. coriander seeds – crushed

1/2 teasp. garam masala

1/4 teasp. cardamom

1/2 cabbage – shredded

1 cup of peas

1 cup veg. broth/stock

Heat oil in a skillet/frying pan and when sizzling add scallions/spring onions and all spices and cook for a couple of minutes.

Turn heat down a little and add cabbage, peas and broth/stock.

Turn cabbage and peas to coat with oil and spices.

Cover with a lid and cook for 10 minutes, stirring a few times.

Thai Coleslaw (serves 4)

Thai Coleslaw (serves 4)

The dressing on the coleslaw is full of the Thai flavors I love so much. The dressing could also double as a dip or for as satay sauce for chicken or beef. I added celery and chopped unsalted peanuts to the coleslaw mix of cabbage, carrots and scallions/spring onions and I think it might be nice if chunks of chicken or strips of beef were added too. You may find you have more than enough dressing so you could use it for other things – I guarantee it won’t last long!

1/2 a small cabbage – finely shredded
2 large carrots – grated or shredded in food processor
1 bunch of scallions – finely chopped
2 sticks of celery – chopped
Handful or 2 of unsalted peanuts – roughly chopped

Dressing/sauce
3 tbsp. smooth peanut butter
1 tbsp. water (add more at end if necessary)
Juice of 1/2 lime
1 tbsp. gluten-free soy sauce
1 tbsp. Thai fish sauce
1 inch of ginger – freshly grated
1 large clove of garlic – finely chopped

Place all ingredients in a bowl and whisk together.

Green Tuna Salad (serves 4)

Green Tuna Salad (serves 4)

Green Tuna Salad is very crisp and crunchy and light. I have taken the ingredients from a regular tuna salad and added in more vegetables – cucumber and cabbage. The mayo has been replaced by a lemon vinaigrette. Give this salad a try, at least once, and I hope you will be nicely surprised. If you wanted a vegetarian/vegan option ditch the tuna. The tuna I used is a brand called Tonnino and it comes in a glass jar. It is more expensive than canned tuna but tastier and denser.

1 x 6.7oz jar of tuna fillets – drained and rinsed
1 bunch of scallions (finely chopped)
3 oz celery – finely chopped
1/2 an English cucumber – diced
1/8 cabbage – finely shredded and then chopped up

Place all the ingredients in a salad bowl. Drizzle over lemon vinaigrette and mix well together.

Asian Chicken Coleslaw (serves 4)

Asian Chicken Coleslaw (serves 4)

I love the Asian flavors in this dressing – peanuts (bits of chopped peanuts and peanut butter), soy sauce, ginger, lime juice and sriracha sauce. I used a crunchy peanut butter with pieces of peanut on the top of it, but you could also roughly process peanuts and add them to the salad. The salad is basically coleslaw – shredded cabbage, grated carrots and scallions – to which I added ‘pulled’ chicken. If chicken is omitted salad us vegan/vegetarian

2 x chicken breasts poached in chicken stock – then cut into bite size pieces
1/2 a cabbage – shredded in food processor
8 oz carrots – grated
1 bunch scallions – finely chopped

Dressing

2 tbsp crunchy peanut butter
1 tbsp. sriracha sauce (Thai Kitchen brand is the best brand I could find)
1/4 cup soy sauce (San-J Tamari Sauce is gluten-free)
3 tbsp. seasoned rice vinegar (Kame brand)
2 tbsp. freshly squeezed lime juice
1 tsp. ginger – finely grated

Poach the chicken breasts.
Place cabbage, carrots and scallions in a large bowl.
Place dressing ingredients in a small mixing bowl one by one and mix well.
When chicken, slice into small pieces or even better, ‘pull’ it.
Add chicken to coleslaw mix and pour over some of the dressing, mixing and tasting as you go (I didn’t use all of the dressing, maybe 2/3 of it, but will depend on how you like your salads).