← Home Blog Listening Reading Playing Photos Replies Archive Colophon bmannconsulting.com »
  • Red & Green Cabbage Slaw with Tahini Lemon Dressing

    Having made this salad twice now, I wanted to make sure to keep track of the recipe.

    The salad is just shredded red & green cabbage. The dressing is tahini lemon garlic, the recipe for which I found over on ohsheglows.com »

    You can skip the nutritional yeast, and whipping everything with a fork is just fine, it doesn’t need to go through the blender.

    Using the tahini made me think of Na’ama, who gave it to me. She swears that Israeli tahini is the best, and it’s hard to find here in Vancouver.

    → 8:35 PM, Aug 4   •  cabbage, coleslaw, Foodists, Food, recipe, dressing, lemon, salad, slaw, tahini, Blog
  • Parsnip and apple coleslaw

    Parsnip and apple coleslaw
    Serves 2 as a main meal, 4 as a small side dish

    2 tbsp cider vinegar
    1 tbsp good olive oil
    1 tsp clear honey
    1 tsp wholegrain mustard
    175g parsnips
    100g carrots
    100g red cabbage
    1 Cox’s apple, or your preferred eating apple, weighing approximately 150g
    Handful of fresh parsley leaves, roughly chopped
    25g walnuts, roughly chopped

    1 Place the vinegar, oil, honey and mustard in a small jar and season with a small pinch of salt and a good grinding of black pepper. Screw on the lid and give it a shake until it’s pale and combined. Taste, adjust the seasoning if necessary, and set aside.

    2 Peel the parsnip(s) and slice out the woody core – you’ll end up with about 100g parsnip. Coarsely grate and place in a large bowl. Peel and coarsely grate the carrot(s) and add to the parsnip. Very finely slice the red cabbage and add to the bowl.

    3 Quarter the apple and slice out the core. Coarsely grate the apple, discarding any large pieces of skin. Add to the vegetables with the parsley leaves and half the walnuts.

    4 If the dressing has started to separate, give it a shake again, then pour over the coleslaw. Toss the salad to coat in the dressing and then divide between two plates. Scatter over the remaining walnuts and serve. For a more filling meal, serve it with a chunk of blue cheese and warm crusty bread (it’s also good with a greasy pork chop and apple sauce if you’re not vegetarian).

    via ginandcrumpets.wordpress.com

    Used 2 parsnips and 4 small carrots. 1/4 of a small / medium head of green cabbage. 1 Tbsp honey, 1 Tbsp dijon, only a splash of cider vinegar. Zest from one lemon, plus used the fresh lemon juice from the whole lemon. No parsley, no walnuts (so it's very plain and orange / green looking).

    My version is definitely more of a side dish version.

    → 2:05 PM, Jan 9   •  Personal, apple, cabbage, carrot, coleslaw, cooking, mustard, parsnip, recipes, Blog
  • RSS
  • JSON Feed
  • bmannconsulting.com »