Feeds:
Posts
Comments

Posts Tagged ‘slaw’

by Sarah Steimer

Barbecue pulled chicken sandwich with slaw

These sandwiches were heaven. We were out all day and had plans to make them when we got home, and it was just about all I could think about. They were really quite simple to make, and the chipotle added an extra zip that took it beyond a simple lunchtime sandwich.

(more…)

Read Full Post »

by Caitlin Saniga

Two trends I've noticed with my summer cooking lately: It's super-colorful, and everything's topped with fresh corn kernels. I love the sweetness and pop of fresh corn, and have been adding it to all sorts of dishes — salads, salsas, chilled soups, rice bowls ...

Two trends I’ve noticed with my summer cooking lately: It’s super-colorful, and everything’s topped with fresh corn kernels. I love the sweetness and pop of fresh corn, and have been adding it to all sorts of dishes — salads, salsas, chilled soups, rice bowls …

(more…)

Read Full Post »

by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

(more…)

Read Full Post »

by Sarah Steimer

Curry broiled salmon over Greek yogurt slaw

A little mint goes a long way. The herb really makes this yogurt slaw pop and, along with the golden raisins, helps balance the earthy curry flavor in the salmon. A perfect Saturday meal!

(more…)

Read Full Post »

by Caitlin Saniga

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussles sprouts, etc., I've been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, green onions, tortilla chips and kidney beans. Not a bad combination!

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussels sprouts, etc., I’ve been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, feta, green onions, tortilla chips and kidney beans. Not a bad combination!


(more…)

Read Full Post »

by Sarah Steimer

I try very hard to eat salads for lunch – and then I eat so much hummus instead. But because there is so much flavor in this slaw, you can easily get by on a cup of this and a small carb.

  • about 6 cups snap peas
  • 2 large carrots, julienned (or shredded, way easier)
  • 1 clove garlic, finely minced
  • 4 tablespoons olive oil
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh cilantro, minced
  • 1 tablespoon sesame seeds, toasted if you please
  • sriracha chili sauce, to taste (I think I went with a few teaspoons and could have done even more)

Clean peas and snap off both ends, being sure to pull off the string along the back. Slice the peas thin (about 1/4-inch thick) on a diagonal.

Whisk together the garlic, olive oil, soy sauce, vinegar, honey, cilantro, sesame seeds and sriracha. Toss the dressing with the peas and carrots.

Serves about 6-8 as a side dish.

Recipe adapted from: EatStudy

Read Full Post »

by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the salad

  • 2 cups packed shredded red cabbage
  • 2 cups broccoli florets
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup raisins, plumped in hot water
  • 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

Read Full Post »

Older Posts »