Tuesday, November 22, 2011

Mustard Slaw

The last post was for a hot cabbage dish. Since I had half a head of cabbage left over... why not a cold slaw? Creamy style isn't my favorite, but I do love mustard. This dish would make a nice salad on a holiday table, and the mustard vinaigrette is a nice accompaniment to savory main dishes.

Mustard Slaw

Toss together:
1 head cabbage, shredded or chopped fine
1/2 bunch kale, washed and chopped fine
1 medium yellow onion, sliced into thin shoestrings
(optional: finely diced celery, julienned jicama, radishes, or even shredded beets)

  • Whisk together:
  • 1/2 c. vinegar (cider vinegar, white, or rice wine vinegar)
  • 1 TBS sweetener of your choice (maple would be good)
  • 2 TBS prepared mustard (sweet-spicy, Dijon, or your other favorite)
  • 1/2 tsp ground black pepper
  • 2 tsp minced garlic
  • 1/2 c. olive oil
  • 1/2 c. strong vegetable broth or reconstituted bouillon
  • Dash cayenne pepper

Combine and serve. Pack it all down and let it marinate overnight for the best flavor development.

Monday, November 14, 2011

"Crack Slaw" & Cranberry Sauce

Boyfriend's mom sent him this link for a low-carb entree, called "Crack Slaw," supposedly named because it's that addictive. Being the cabbage lover I am, I had to try it. It's a hot dish rather than a cold salad-type slaw.


I made it with reconstituted textured soy protein instead of the hamburger. (Use equal volumes of dried TSP and boiling water, with a good dash of soy sauce.) As you can see, I added a bit of kale to the cabbage; also, I used fresh ginger instead of paste. 
"Crack Slaw" & Cranberry Sauce


The seasonings really made the dish! Don't skimp, especially if you're using unseasoned soy protein instead of the burger. It was a great weeknight meal, and easy to put together. And yes, I had to go back for seconds.


If you have any leftovers - but I doubt you will -  you could wrap it in lettuce leaves or softened cabbage leaves, or toss it with leftover rice, or stuff it into peppers or small squashes or eggplant.


The cranberry sauce was as simple as can be. Simmer the following together in a pot with a lid, stirring and mashing occasionally:

  • 1 cup water
  • 1 package fresh cranberries, rinsed
  • 1 TBS grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 a grapefruit OR orange OR lemon, zested
  • Dry sweetener of your choice, to taste. I used 1/2 cup Splenda.
Serve it hot, like a sauce, or cold, like a jelly. Eat it by itself, or on pancakes/waffles, or in a sandwich.