Cold Slaw & Pork Loin This recipe came to me from a Master Gardener friend, she is a great cook but like many of us doesn't always write down what she is doing when cooking. I had to adapt her version but I think she would be proud with the end result.
When making a cold slaw think visual appeal with as many colors as possible. Also consider what you have in the fridge, you can add fresh fruit, such as apples, or pears. Both of these have the same crisp texture as the cabbage. Nothing is written in stone with the vegetables and fruits the dressing is what makes this dish.
Serves: 6-8
Recipe:
1 small cabbage or half a large one (green or red)
1/2 red bell pepper diced
1/2 green bell pepper diced
1/4 red or white onion diced
2 larger carrots grated
1 celery stick chopped
1 crisp apple or pear diced (optional)
1/3 cup peanuts
Dressing:
1/4 c. mayonnaise
2 T. rice vinegar (any lighter flavored vinegar will work)
1 T. Sesame Oil
Dash of Louisiana Hot Sauce to taste
1 T. grated fresh ginger
1 tsp. finely chopped garlic
Touch of honey... to taste
Salt and Pepper to taste
Instructions:
If you have a food processor it will make quick work of shredding the cabbage other wise cut it finely into strips and put into a large bowl. Chop the bell peppers, onions, celery and apples or pear. Grate the carrots with the food processor or hand grater. Add the nuts and toss until mixed completely.
In a small bowl make your dressing, add the mayonnaise, vinegar, sesame oil, hot sauce, ginger, and garlic. Mix it up and taste to see how much honey it will need to cut the vinegar and then salt and pepper it. It does not make much dressing but is plenty for the slaw.
Pour the dressing over the cold slaw and mix, put into the refrigerator for a few hours or overnight to bring out the flavors. This makes a large salad and will last for a week or so in the fridge. Cabbage is a great winter salad when lettuce is expensive and you need to get your greens.
Enjoy.
Tamara
When making a cold slaw think visual appeal with as many colors as possible. Also consider what you have in the fridge, you can add fresh fruit, such as apples, or pears. Both of these have the same crisp texture as the cabbage. Nothing is written in stone with the vegetables and fruits the dressing is what makes this dish.
Serves: 6-8
Recipe:
1 small cabbage or half a large one (green or red)
1/2 red bell pepper diced
1/2 green bell pepper diced
1/4 red or white onion diced
2 larger carrots grated
1 celery stick chopped
1 crisp apple or pear diced (optional)
1/3 cup peanuts
Dressing:
1/4 c. mayonnaise
2 T. rice vinegar (any lighter flavored vinegar will work)
1 T. Sesame Oil
Dash of Louisiana Hot Sauce to taste
1 T. grated fresh ginger
1 tsp. finely chopped garlic
Touch of honey... to taste
Salt and Pepper to taste
Instructions:
If you have a food processor it will make quick work of shredding the cabbage other wise cut it finely into strips and put into a large bowl. Chop the bell peppers, onions, celery and apples or pear. Grate the carrots with the food processor or hand grater. Add the nuts and toss until mixed completely.
In a small bowl make your dressing, add the mayonnaise, vinegar, sesame oil, hot sauce, ginger, and garlic. Mix it up and taste to see how much honey it will need to cut the vinegar and then salt and pepper it. It does not make much dressing but is plenty for the slaw.
Pour the dressing over the cold slaw and mix, put into the refrigerator for a few hours or overnight to bring out the flavors. This makes a large salad and will last for a week or so in the fridge. Cabbage is a great winter salad when lettuce is expensive and you need to get your greens.
Enjoy.
Tamara
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