cabbage slaw

Red Salad with Sweet Honey Garlic Dijon Dressing

This is delicious. I’m trying to eat healthy because the weather finally turned cold, well, cold for LA, which means cold at night. So now I’m craving mac & cheese. And steak. I love food and cooking so much, I could easily weigh 50,000 lbs. But I have to stay healthy. I made this big salad for lunch yesterday. I made extra so we could have it with dinner last night. I had some as part of breakfast today with eggs and potato cakes. This sweet crunchy salad makes you forget all about the foods that are bad for you. Sorta.

You can use any kind of salad greens and veggies you like or have on hand in your salad. I used red leaf lettuce, shredded beets, celery, julienned radicchio, thinly sliced purple cabbage, lemon slices and pomegranate seeds. Cleaning and chopping the veggies takes a bit of time, so make extra. You’ll be happy to have something healthy and ready to serve when suppertime rolls around. This goes great with all other foods. We had it for dinner last night with Asparagus Risotto. It was really good. It’s dressed with garlic honey mustard dressing. 

For the dressing, mix together: 1 tblsp dijon mustard, the juice of 1 lemon, 2 tablespoons red wine vinegar, 2 tablespoons plain white vinegar (for a nice strong vinegar bite), 2 tablespoons honey, a pinch of Italian seasoning, a pinch of dried tarragon, 1 garlic clove, smashed open and just let it sit in the dressing to flavor it, and salt and pepper. I think this dressing recipe makes about ¾ cup. Add more honey or vinegar to taste. You could also add the juice or an orange or tangerine for more acidity and sweetness.

Keep the dressing and salad separate until ready to serve. The vinegar makes the veggies wilt, so it doesn’t keep long once dressed. The veggies stay crisp in the fridge for a couple days without dressing. Add nuts, sliced pears or apples, and crispy garlic croutons if you get a hankering’. Serve with risotto, or grilled fish. Or mac & cheese and steak. Yum! 

Red Cabbage Slaw with Tangy Carrot Ginger Dressing

I was inspired to make this cabbage slaw after reading the awesome ode to cabbage on CaveGirl Eats. She’s one smart and sassy cavegirl.

I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it. So that’s what I did tonight.

Here’s what I gathered to make enough slaw for 3 hungry adults:

  • ½ a red cabbage, thinly sliced
  • 1 carrot, julienned
  • handful of cilantro, roughly chopped
  • 2 scallions, thinly sliced
  • ½ avocado, diced
  • handful of toasted slivered almonds (optional)
  • 2-4 tablespoons of tangy carrot ginger dressing (recipe below)

Here’s how I made it:

I threw everything except for the avocados in a bowl and mixed it together.

You can let the slaw sit in the fridge for a few hours until you’re ready to eat it.

Right before I served the slaw, I tossed on the diced avocados so they wouldn’t get all brown and icky looking. Toasted almond slivers are another great addition to the slaw but don’t add them early because they’ll get soggy.

Here’s what I gathered to make about a cup of tangy carrot-ginger dressing:

  • ½ cup apple cider vinegar
  • 2 large carrots, chopped  
  • 1-inch knob of ginger
  • 2 scallions, whites only
  • 1 teaspoon Dijon mustard
  • 1/3 cup Paleo mayonnaise
  • Salt and Pepper

I dumped the vinegar, carrots, ginger, scallions, and mustard into my Vitamix and blitzed everything until it was liquefied. Then, I added the mayonnaise, salt and pepper to taste and blitzed on low until everything was combined.

I’m not gonna lie – the dressing is pretty tangy but the acidity is cut really well with the raw cabbage.