Tuesday, April 20, 2010

More than just coleslaw...

Cabbage is one of the heathiest vegetable. Vitamin C, folic acid, cancer-fighting agents, etc. And the red is twice as high in vitamin as the green cabbage. The brighter the food the better. That's what the nutritionists always say, right? Red purple, bright red, dark green, orange, we should all eat food of bright colors! All from nature of course because red jelly beans don't count.. :)
I bought a red cabbage a few days ago, because I try to eat as colorful as possible, but also because it's great in salads. And the great thing about this type of salad is that it stays good for quite a while even with the dressing in it. It even gets better with time...Plus, the cabbage itself keeps for a while in the crisper. I don't know if it's the "proper" place to store it but it won't go bad for a few weeks, wrapped in plastic in the bottom drawer.
So at first I was gonna make just coleslaw with ONLY that cabbage and a red wine vinegar dressing, but I got carried away and added a bunch of other good stuff.

Ingredients(don't know the exact quantities, I didn't measure...):
Red cabbage, carrots, celeri, yellow pepper, flat-leaf parsley, golden raisins.
Sadly I was out of green onions, otherwise there would have been green onions in there.

1 TBSP dijon
1-2 TBSP maple syrup
2 TBSP red wine vinegar
2 TBSP orange juice
Extra virgin olive oil, however much you'll need...
For dressings I usually mix everything except the oil until it's homogenised, then add the oil while whisking and emulsify slowly until it looks good enough, and adjust it if need be.

This is so much better than just plain coleslaw, the raisins bring some sweetness to it, and the o.j. in the dressing brightens everything up.

Try it you won't be disapointed!

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