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.