Carrot-Cumin Slaw

4 Servings

Recipe from Great Food Fast by Martha Stewart

Husband-Tested in Alice’s Kitchen

Here’s a refreshing salad to take along on a picnic this summer.  It’ll taste great with anything you pack in your picnic basket!  This dish would also taste fabulous served along side Pinto Bean Tacos.

¼ head green cabbage, shredded

3 carrots, coarsely grated

1 small jalapeño chili, seeded and minced

¼ olive oil or canola oil

2 Tablespoons fresh lime juice (lemon juice can be used as a substitute)

3 Tablespoons chopped fresh cilantro or parsley (or 1 cube Dorot Frozen Cilantro, thawed)

½ teaspoon ground cumin

Kosher salt, to taste

Freshly ground pepper, to taste

In a large bowl, combine the cabbage, carrots and jalapeño chili.  Put the oil, lime juice, herbs, cumin, salt and pepper in a jar with a lid.  Shake the jar vigorously until the ingredients are well blended.  Pour over the slaw and toss until all the vegetables are coated with the dressing.  Serve.

Kale and Red Cabbage Slaw

Serves 4

Recipe from Martha Stewart

Husband-Tested in Alice’s Kitchen

This tangy kale and cabbage slaw gets ample protein and healthy fats from a trio of seeds: sunflower, pumpkin and hemp.  The last tops the list of nuts and seeds as a sore of high-quality (complete) protein.  Hemp seeds are available whole or hulled and either type can be used in this recipe.  You can also try adding broccoli or cauliflower and maybe some golden raisins.  

Dressing:

1 Tablespoon Dijon mustard

1 teaspoon apple cider vinegar

1-2 Tablespoons extra virgin olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

Slaw:

3 cups mixed finely shredded kale and red cabbage

1 carrot, shredded

¼ cup fresh flat-leaf parsley leaves, minced or left whole

2 Tablespoons diced red onion or shallots

2 Tablespoons hulled sunflower seeds

2 Tablespoons pepitas (pumpkin seeds) hulled

2 Tablespoons hemp seeds

In a small bowl, whisk together the dressing ingredients.  Set aside.  In a large bowl, combine the slaw ingredients.  Drizzle with the dressing.  Toss to coat.

Per serving: 111 calories, 7 grams fat (1 gram saturated fat), 0 mg. cholesterol, 9.55 grams carbohydrates, 5 grams protein, 3 grams fiber

For a great Meatless Monday dinner, make a batch of No-Crust Mini Quiches
and serve them up with some Kale and Red Cabbage Slaw!

Spicy Gingered Asian Slaw

Recipe from Theresa Drerup-Ofer and Husband-Tested in Alice’s Kitchen

Serves 4-6

Several years ago, Jim and I visited our good friends, Theresa and Kurt, at their beautiful upstate New York home.  Theresa made this delicious slaw for our dinner one evening.  We was so taken with it, I asked her for the recipe.  There is a lot of chopping involved, but you won't be sorry.  This salad is FABULOUS and totally worth the effort.  Serve it for a special dinner with friends. It's especially tasty along side salmon.  The dressing and salad can be prepped in advance and chilled separately. Dress the salad about 10 minutes before serving.  All of the ingredients can be purchased at Lost River Market & Deli.

Dressing:

¼ cup fresh lime juice

¼ cup minced shallots

1 Tablespoon soy sauce

1 ½ Tablespoons minced fresh ginger

1 Tablespoon minced jalapeno pepper

2 teaspoons minced garlic

1 Tablespoon honey

2 teaspoons Thai red curry paste

1 Tablespoon dark sesame oil

½ cup peanut oil

2 teaspoons Kosher salt

⅛ teaspoon freshly ground pepper

Salad:

5 cups finely sliced Napa cabbage (Chinese cabbage)

1 ½ cup julienned or shredded carrots

1 large red pepper, thinly sliced

1 large yellow pepper, thinly sliced

½ cup scallions, sliced (I've made this salad with and without scallions.)

¼ cup chopped cilantro

2 Tablespoons unsalted skinless roasted peanuts, coarsely chopped

1 Tablespoon sesame seeds, toasted*

Blend dressing ingredients well.  About 10 minutes before serving, pour the dressing over the salad and toss.  Allow the salad to absorb the dressing for the 10 minutes, and then serve.

*To toast sesame seeds, place seeds in a dry skillet and put over medium heat.  Watch carefully and stir occasionally until the seeds are toasted. 

Drizzle salmon fillets with peanut oil.  Sprinkle with Kosher salt & freshly ground pepper.
Place under the broiler.  When almost done, spread some sweet chili sauce over the fillets.
Return salmon to the broiler to finish.  Serve along side the slaw.  Wonderful, wonderful!!

Red Cabbage Slaw with Lemon-Ginger Vinaigrette

   

Serves 6-8
Recipe from Raising the Salad Bar by Catherine Walthers

Husband-Tested in Alice’s Kitchen

Quite honestly, I didn’t have all the actual slaw ingredients in my fridge when I made this.  I just had some red cabbage left over from another recipe and needed to use it up.  So, I mixed it with shredded carrots, scallions, and toasted sesame seeds, whipped up the vinaigrette and put it all together for a quick slaw to have as a nice side dish for lunch.  Including the snow peas and red pepper would definitely take this up a notch to party fare for company, but the vinaigrette is just so good that it makes a simple cabbage/carrot combo taste terrific. Serve this with burgers, steak, fish or even grilled tofu. (Pictured here with Stuffed Squash with Bulgur and Feta served with lemon wedges and fresh kiwi.) 

Slaw Ingredients

4 cups thinly sliced red cabbage (about ½ head)

1 red bell pepper, cored and cut into very thin strips

1 large carrot, peeled and shredded

1 cup blanched snow peas, strings removed and sliced into thin strips

3 scallions, thinly sliced

2 Tablespoons toasted sesame seeds, for garnish and crunch

Lemon Ginger Vinaigrette

1 Tablespoon raspberry vinegar or rice vinegar (I used raspberry vinegar.)

2 Tablespoons fresh lemon juice

1 Tablespoon soy sauce

1 teaspoon finely minced fresh ginger (I cheated and used minced ginger from a jar.)

4 teaspoons maple syrup or honey (I used maple syrup.)

3 Tablespoons canola oil or sunflower oil (I used sunflower oil.)

1 Tablespoon toasted sesame oil (Make sure it’s the toasted kind.)

In a large serving bowl, toss the slaw ingredients, except the sesame seeds, together.  Add the vinaigrette to the slaw just before serving and sprinkle with the sesame seeds.  (This slaw tastes quite good even after it has been chilled a day or two.)

Notes:  You could substitute chopped unsalted roasted peanuts for the sesame seeds.  You could also add a cup of blanched broccoli florets for variety.  To make this a main dish, mix in 1 to 2 cups of cooked shredded chicken.