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Wednesday, March 30, 2016

Slaw Down

The other night I was in the mood for spicy roasted shrimp, the easiest dinner on the planet. What to go with it? Hmmmmmmmmmm? I tend to get in a rut with side dishes. Lots of roasted vegetables, which are great, but they end up having the same flavor profile so they can feel a bit stale from time to time. It's spring! It's light outside at 6:45pm! Lets have something colorful! Lots of exclamation points! Sorry, I'll rein myself in. Anyhoo, I ended up with the ingredients for a Sweet and Tangy Red Cabbage Apple Slaw. Sounds like a plan.....

Ten minutes later, cut to me chopping cabbage that doesn't seem to want to stay on the cutting board, rather, it seemed to want to fly across the kitchen. Have you ever tried to chop cabbage into tiny pieces? It's not easy. It also didn't look like the picture on Pinterest, famous last words, I know. If someone -me- had slowed down and read all the directions first, someone -me- would have read that you were supposed to put the cabbage and the apples in the food processor. Oh, thank god!

Armed with the correct plan of attack, this really yummy side dish came together perfectly. The name couldn't be more spot on, it's sweet, tangy and perfect for an easy summer side dish at home or to take to a barbecue. You can't get more colorful than these ingredients, which I also think makes the meal feel that much more special, even if it is just a regular Tuesday night. Here's the recipe. Enjoy!

Sweet and Tangy Red Cabbage Apple Slaw

1 medium head red cabbage
3 apples
chopped green onions for garnish
1/2 cup apple cider vinegar
3 tablespoons coconut sugar
1 tablespoon salt
3 tablespoons organic canola oil
Sriracha sauce to taste

Shred the cabbage and apples in a food processor. Then mix in a large bowl with all the other ingredients. Top with chopped green onions and Sriracha sauce if you want some heat!

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