cole slaw - for dinner!

[T-Bird]

Trying not to buy food until I'll absolutely starve without it....I tend to buy too much - cuz I hate shopping - then get into a rut with eating and ignore all I bought, and then feel terrible when it goes bad.....I hate wasting money - which is getting to be an issue after overspending on vacay, xmas, and on raw organic foods.....

So looking in the back of the fridge for ideas.....


I still have some cabbages from the CSA days - boy do those keep!


and - I just had an awesome cole slaw for dinner, really simple too.



Into the food processor with the cabbage leaves, some carrot and some beets (from my own snow infested garden!!! They weren't too great - a little woody:p)

Carrots weren't that great either - organic baby carrots from jewel....but the cabbage was wonderful, very sweet, not sure of the kind - but not the "average" green cabbage you get at the store...

Made an off the cuff sweet and sour dressing with equal parts ACV, EVOO, and honey, S&P to taste....

It was divine, the best thing I've had in days. I was blown away - am I that hungry - or was this that good??? Tomorrow, I'm digging up possible my last carrot and making ALOT of this. Maybe without the beets, I'll see if there's any more out there....

I might actually have to buy some beets:eek:....this is seriously yum. Too bad - none left for the kiddies to taste - I'll make it up to them tomorrow!

[RawKnitster]

That is mine and my husband's favorite coleslaw dressing, too. Haven't tried it with beets. I've got some cabbage and turnips from a CSA box and not much else. Wonder how those would taste together with the dressing....? Thanks for the idea. I'll try it tomorrow or the next day. Assuming the cabbage is still good. It should be. I think whole cabbage will last for months, but only for a week after being cut into.

[T-Bird]

That is mine and my husband's favorite coleslaw dressing, too. Haven't tried it with beets. I've got some cabbage and turnips from a CSA box and not much else. Wonder how those would taste together with the dressing....? Thanks for the idea. I'll try it tomorrow or the next day. Assuming the cabbage is still good. It should be. I think whole cabbage will last for months, but only for a week after being cut into.

ooooooooo turnips? I have one - only one, lol, that grew from seed this fall. I was thinking of doing the ravioli - but slaw is a good idea too!

If only there were 2 turnips!

[RawKnitster]

I had some turnip ravioli at a fancy raw dinner party. It was excellent. It was made with a turnip that was sliced so thin it was almost transparent, then filled with nut cheese, folded over, set on a plate with ribbons of other veggies (think it was cabbage, beet, and some lettuce), then the whole thing was sprinkled with a few drops of EVOO based dressing. If you had the equipment to slice it that thin you could get a lot of ravioli out of one turnip.

[cara4art]

Yummy!
I've got the last of two cabbages in my refrigerator, and today I made up a small container(like 3-4 days worth)of a curried red pepper dressing that with the shredded cabbages, a few raisins and mint leaves, is addicting and filling besides. It tastes very Thai, which I love! Anyhow here's the dressing recipe:
1 red pepper coarsely chopped
1/4-1/3 cup raw cashews
2 t. coconut oil
2 t. raw almond butter
1 T. chopped fresh ginger root
2 t. curry powder
dash of salt
juice of a lemon
Process this all in food processor. Let it sit overnight in fridge - it really is better next day after flavors have blended more. Loving this for Indian/Thai-inspired "cole slaw". You can stick in some mixed greens with this too.

[RawKnitster]

Yummy!
I've got the last of two cabbages in my refrigerator, and today I made up a small container(like 3-4 days worth)of a curried red pepper dressing that with the shredded cabbages, a few raisins and mint leaves, is addicting and filling besides. It tastes very Thai, which I love! Anyhow here's the dressing recipe:
1 red pepper coarsely chopped
1/4-1/3 cup raw cashews
2 t. coconut oil
2 t. raw almond butter
1 T. chopped fresh ginger root
2 t. curry powder
dash of salt
juice of a lemon
Process this all in food processor. Let it sit overnight in fridge - it really is better next day after flavors have blended more. Loving this for Indian/Thai-inspired "cole slaw". You can stick in some mixed greens with this too.

That look yummy. :)

[T-Bird]

I made some more cole slaw today, paired it with a sandwich on onion bread with avocado, almond pate, and lettuce and tomato -

the cole slaw was the best part! I would rather have had more of that, lol!

This was probably the best head of cabbage - ever. Now it's gone....:(

[anniez]

I had some turnip ravioli at a fancy raw dinner party. It was excellent. It was made with a turnip that was sliced so thin it was almost transparent, then filled with nut cheese, folded over, set on a plate with ribbons of other veggies (think it was cabbage, beet, and some lettuce), then the whole thing was sprinkled with a few drops of EVOO based dressing. If you had the equipment to slice it that thin you could get a lot of ravioli out of one turnip.

Alissa has a raw ravioli recipe in her book. It is made with turnip and is delicious!

Annie