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Southwest Spicy Slaw

From Krisann:

I really enjoy quick, simple and tasty recipes.  This recipe is all of that and this slaw packs a punch!  Plus it looks so pretty with all of the colors.  Bring it to one of you Labor Day cookouts.  I hope that you enjoy this dish as much as I do.  This will make enough slaw to bring to a barbaque.  If you are really pressed for time you could replace the carrots, and cabbage heads for 2 – 16 ounce packages of cabbage and carrot coleslaw.

Ingredients:

  • 2/3 cup fresh lime juice
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly gound pepper
  • 6 tablespoons olive oil
  • 1 cup thinly sliced vertically sliced red onion
  • 1 1/2 – 2 cups of shredded carrots (so that you get long strips)
  • 1 cup coarsely chopped fresh cilantro
  • 1 head red cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 1 head green cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 4 jalapeno peppers, halved crosswise (these are fresh, you should use gloves when handling these peppers)

Combine the first 4 ingredients in a large bowl, stirring with a whisk.  Gradually add olive oil, stirring constantly with a whisk.  Add onion, cilantro, cabbage and carrots.

 

Thinly slice 1 jalepeno half crosswise (keeping the seeds), and remove seeds (leave the seeds in more peppers for added fire, or seed them all for  milder version) from remaining jalapeno halves.  Cut the remaining halves into thin crosswise slices.  Add the jalapenos to slaw mixture, and toss well to coat.  Cover and chill for at least 1 hour.

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Colorful Cole Slaw

From Natalie:

My last post was a delicious cabbage dish using 1/2 of a head of red cabbage and 1/2 of a head of  green cabbage.  What do you do with the other halves?  Cole Slaw, of course!  Although my husband loves mayonnaise, he won’t find any in this recipe.

Ingredients:

  • 1/2 head green cabbage
  • 1/2 head red cabbage
  • 3 carrots
  • 4-5 radishes
  • 1/2 red onion
  • Red Wine Vinegar
  • Olive Oil
  • 1 lime
  • Crazy Salt
  • Ground Pepper
  • Celery Salt

Cut the cabbages in strips and put into a large bowl.

Peel the carrots and use the grater with the wide opening, (the one you would use to make potato chips), to make wide carrot strips.  Shred the radishes and chop the onion into small pieces.

Cover the mixture with the vinegar and oil (approximately 1/2 cup of vinegar and 1/3 cup of oil).  Squeeze one lime over the salad. Add Crazy Salt, pepper and celery salt to taste. Toss well.

Chill in the refrigerator for about an hour so the seasonings and the vinegar get a chance to flavor the cabbage.

Serve cold.  The colors are a beautiful addition to your summer table. Enjoy!

Cabbage/Vegetable Medley

From Natalie:

One of my favorite side dishes is cabbage in garlic and oil.  This is an interesting twist on that recipe.  Easy and delicious!

Ingredients:

  • 1/2 head of green cabbage
  • 1/2 head of red cabbage
  • 1 red onion
  • 1 green pepper
  • Olive Oil
  • Garlic Powder
  • 1 cup Balsamic Vinegar
  • Crazy Salt
  • Ground Pepper

Pour enough olive oil to generously cover the bottom of a large frying pan.  Sprinkle garlic powder to cover the oil.  Cut onion and pepper into large chunks.  Put into the pan when the oil is hot.  Cover.  With a wooden spoon, turn often.

Cut the cabbages into large chunks.  Make sure to take the hard core sections out and discard.  Once the onion and pepper start to get soft, add the cabbage to the pan.  You may want to add some more olive oil and garlic powder at this time.  Cover and simmer for about 20 minutes, stirring frequently.  The vegetables will reduce as they cook.

Once the vegetable are soft, add about 1 cup of Balsamic Vinegar over the whole mixture.  Add Crazy Salt and ground pepper.  Continue to turn over.

Let simmer another 15 minutes.  Enjoy!

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