Meal Possibilities with the Slaw
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.
A Highly Versatile Cabbage Slaw
The versatility of this cabbage slaw will surprise and inspire.
With prepared veggies in your refrigerator you’ll be amazed at the number of times you reach for a handful or more of this concoction. This is only a starting point. From here the meal possibilities are only limited by your imagination and palate.
1/2 large cabbage head-shredded
2 cups carrots-julienned (they don’t hold well if shredded)
1/2 purple onion-finely minced
1 lemon or lime-juiced
2 large pinches course sea salt
Little extras for variety:
1-2 bunches chopped cilantro
1 handful of fresh Italian parsley
1 heavy pinch of red pepper flakes
Fresh herbs depending on the season and your meal.
Place everything in a large bowl and mix well.
Allow the veggie slaw to macerate for at least an hour.
Cover- keeps in the fridge 3-4 days.
In a pint jar add: 1/2 cup craisins, cover with sherry vinegar.
Add them to chicken salad, braised greens or toss in salads.
(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
(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)
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