Nước chấm (Vietnamese Dipping Sauce)

Toss 3 cups of cabbage slaw mixture with this dressing and use as a filling for fresh spring rolls or enjoy as a salad.

• ¼ cup water
• 5 tsp sugar
• ¼ cup julienned carrots
• 3 T fresh lime juice
• 2 cloves garlic-minced
• 1 hot chili-thinly sliced (use any hot chili from the farm when they’re in season)

A handful of slaw, a slice of pan fried grits,

a spoonful of
fermented salsa and a poached egg. This will keep you going strong until lunchtime or call it dinner.

A bowl of slaw(1 recipe), right before serving add: 1 cup of crumbled blue cheese,

1 cup of freshly toasted sliced almonds or other nut or seed, *
1/2 cup craisins soaked in sherry vinegar and *dressing.

A bowl of slaw (1 recipe )
Right before serving stir in: 1 cup cultured sour cream,

1-2 bunches chopped cilantro Suddenly fish taco’s are a simple dinner. Also good with tostados.

1 recipe of slaw tossed with: your homemade Caesar dressing,

chopped chicken and a slice of whole wheat toast on the side.

1 recipe of slaw tossed with: equal amount of leftover whole wheat spaghetti or

cooked Asian noodle, 1.5 cups freshly toasted, sliced almonds, 2-3 cups of chopped chicken, 1-2 bunches of green onions sliced lengthwise. Immediately before serving toss with *Asian dressing until well coated. Don’t drown the salad.

Stir into homemade deviled ham

w/ mayo or yogurt & mustard, pickles-serve on sandwich or crackers.

At the end of 3-4 days -make soup:

Sauté 1 diced onion slowly with 1/4 cup fresh parsley, 3 cloves of minced garlic. Add: 1 qt of rich chicken stock, 2-4 cups of slaw and cooked noodles.

Soaked Craisins in Sherry Vinegar (keeps for weeks)

In a pint jar add: 1/2 cup craisins, cover with sherry vinegar.
Add them to chicken salad, braised greens or toss in salads.

Dressing for blue cheese slaw:

(double the recipe-it keeps)
9 Tbs vinegar from soaked craisins
3 Tbs. Dijon mustard
1.5 Tbs. honey
3/4 cup light oil-grape seed or almond oil
Add a bit of black pepper and maybe a pinch of sea salt, right before serving

Asian salad dressing

(makes 1 quart-keeps for many weeks)
1 C light flavored oil (grape seed or almond)
3 Tbs of toasted sesame seed oil
9 Tb Seasoned Rice Vinegar
2 Tb Black Pepper (yes, folks, that’s Tablespoons)
1tsp. salt & 2 Tbs sugar
1/4 cup toasted sesame seeds –the warm seeds help dissolve the sugar

shake together in a quart jar and ADD 1/4 C toasted sesame seeds. Stir the hot sesame seeds into the dressing. (The hot seeds help dissolve the sugar)