Makes 4 servings of tacos 4 white fish filets (I use tilapia bc it's the best bang for your buck) 2 cups
finely shredded red cabbage 2 cups finely shredded green cabbage 2 tomatillos, husked and quartered.
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups
finely shredded red cabbage (optional)
Not exact matches
Shred or
finely slice
red cabbage, julienne a Granny Smith apple, and slice some fresh green grapes in half.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or
cabbage,
shredded / 2 — 3 t curry powder or 1/2 t
red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t
red pepper flakes or 2 t
finely chopped jalapeno / 1, 12 oz.
3 to 4 cups
shredded cooked chicken 4 cups
finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small
red onion, halved and thinly sliced 1 green bell pepper,
finely sliced in short strips 1 long
red chilli,
finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
of boneless chicken, diced 1 1/2 tsp of fresh ground or
finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2
red bell pepper cut into thin strips 1 cup of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Tangy Mustard Coleslaw Ingredients 7 cups
finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced
red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground
red pepper Salt to taste
Toppings
Finely shredded purple
cabbage, sprinkled with lime juice and a dash or salt Thinly sliced
red onions Avocado slices Chipotle mayo Other toppings of your choice
While everything is cooking,
finely shred the
cabbage and dice the
red onion, and then combine all of the dressing ingredients in a jar with a lid, and shake to mix well.
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups
finely shredded red or green
cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
11/2 cups
red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic,
finely minced 3 small dried
red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green
cabbage, cored and thinly sliced or
shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup
finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1/4
red cabbage,
finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed,
finely chopped 1/4 cup
red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons
finely chopped fresh mint
Ingredients 1 tablespoon olive oil 1 1/2 cups onion,
finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green
cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can
red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese,
Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2
red cabbage head, cleaned and stem removed,
finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots,
finely chopped 1 tbsp cilantro,
finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions — sliced 1/2
red bell pepper — cubed 1 - 2 ear of corn — kernels sliced off 1/2 small green
cabbage —
finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
Pork Pot Stickers 1/4 small head Napa
cabbage or
red cabbage,
finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely
shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola oil
Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or
finely chopped 2 tablespoons avocado oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1 cup
shredded red cabbage 1 cup
shredded carrots 2 cups
finely chopped kale, stems removed 2 teaspoons toasted sesame oil * 1/2 teaspoon sea salt Fresh cracked black pepper to taste 1/2 teaspoon cayenne pepper (optional)
* 1 small head
red cabbage,
finely shredded * 1 1/2 cup
red wine vinegar * 1 1/3 cup sugar * 1 1/2 - 2» piece of ginger,
finely grated * 3 cloves garlic, minced * salt and pepper to taste
Ingredients to Serve 6: 1/4 cup seasoned rice vinegar 2 Tablespoons extra-virgin olive oil 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon sea salt 2 jalapeño peppers, seeded and minced 1 pound
cabbage, thinly sliced (about 6 cups) 1/2 pound
red cabbage, thinly sliced (about 3 cups) 3 medium carrots,
finely shredded (about 1-1/2 cups) 2 green onions, thinly -LSB-...]