My original plan was to serve these with a bit
of shredded red cabbage.
(If you're feeling extra colorful, add a small sprinkle
of shredded red cabbage, too.)
Not exact matches
The broccoli slaw is a combination
of shredded broccoli, carrots and
red cabbage and you can buy it already pre-
shredded in a bag at the grocery.
Half
of one
red cabbage,
shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots,
shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest
of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing
For a super quick and easy lunch, I have added this puree to zoodles with quinoa, raw
shredded cabbage, and sometimes I add pieces
of red peppercorn «cheese» to it.
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)
I used grape tomatoes instead
of the huge tomatoes I used to get, I didn't even try to replace the eggs, I
shredded red cabbage and carrots.
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.
Serve in a pitta bread, toasted if you wish, with
shredded lettuce, sliced tomatoes, pickled
red cabbage, jalapeno and a piece
of lemon.
From the Soups and Salads chapter I made the
Shredded Rainbow Salad which is filled with some
of my favourite things —
red cabbage, kale, edamame, avocado and carrots but the dressing fell a little short for me.
To serve, warm the corn tortillas and offer a taco bar
of sour cream, pickled
red onions, sliced avocado,
shredded cabbage,
shredded cheese, cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.
I used my Cuisinart to
shred 1/2 head
of purple
cabbage and slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent
of 1 sliced
red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
head
red cabbage shredded 1 - 2 carrots
shredded, wrapped in towel and squeezed dry thinly sliced (use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion
of red wine vinegar to mild olive oil; Dijon mustard, lots
of Tabasco sauce, pinch sugar, S & P to taste
As well as the
shredded red cabbage I've added a good scoop
of raw sauerkraut to the mix too.
Shred 1 bunch
of broccoli stems with 1 carrot and 1/4 head
of red cabbage.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized
red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2
red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup
red cabbage,
shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
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)
1/4 head
of cabbage,
shredded 3 green onions, sliced thin 1/2 jalapeno, sliced thin cilantro, rough chopped 1/4
red onion, thinly sliced 2 limes, juiced 3 tbsp extra virgin olive oil 1/2 tsp kosher salt
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
12 King's Hawaiian Sweet Rolls, a 12 - pack 3 cups
shredded turkey meat, or meat
of your choice 3 cups thinly sliced
cabbage 2 tablespoons cilantro leaves, rough chop Sesame Ginger Dressing Spicy Korean
Red Pepper Powder BBQ Sauce
One
of my easiest go - to meals is a Salmon and Avocado salad... 1 can
of salmon, 1/2 an avocado, chopped celery and carrots,
shredded cabbage if I have it, salt, crushed
red pepper and 1 tablespoon
of apple cider vinegar... stir it up and you're good to go... it nice and portable too!
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves,
shredded 1 cup Romaine lettuce,
shredded 1/2 cup
shredded organic carrots 2 zucchini,
shredded 1 cup
of alfalfa sprouts 1 cup
of broccoli florets 1/2 cup diced yellow bell pepper 1 cup
red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces
shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
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.
Add 1/4 cup
of the dressing at the bottom, followed by 1 cup
of shredded cabbage, a scant 1/4 cup
of diced
red onion, 1/2 cup cooked quinoa, a scant cup
of roasted squash cubes, 1/2 cup
of white beans, and then fill the rest
of the jar with mixed greens.
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
The frozen items started thawing in the pan while I prepared my dinner, which was a simple sauté
of red onion, bell peppers,
shredded cabbage and leftover pizza sauce — a
cabbage «spaghetti,» if you will.
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice
of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups
shredded red cabbage
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.
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.
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small
red bed pepper, chopped 2 cloves garlic, minced 1 small head green
cabbage,
shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup
shredded parmesan cheese (for serving) salt and freshly ground black pepper
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)
Tossed the greens (romaine,
shredded red cabbage, arugula) with some
of the dressing.
The genius addition here is the
shredded red cabbage, which adds an unexpected crunch and pop
of color to these spicy and nutty (thanks, almond butter!)
The combination
of shredded cabbage, carrots,
red bell peppers, cilantro, edamame and almonds really makes a perfect salad — an explosion
of fresh flavors and texture.
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
I grabbed a box
of Mediterranean couscous at the grocery and it worked out perfectly: a light layer
of pasta carbs that sits happily on the fork, along with some
shreds of red cabbage, romaine, and salsa - coated shrimp.
As I said, the salad was fun to create, too: spiralized zucchini is tossed with
shredded carrots, thinly sliced
red cabbage and instead
of edamame (which would be good, too), I added sweet sugar snap peas.
A shower
of herbs and
shredded red cabbage add crisp texture and flavor, while a variety
of peppers and dried fruit add heat and sweetness.
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source
of calcium) 2 cups thinly sliced napa
cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion greens (Vitamins A + K) 1 cup thinly sliced
red cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced basil (flavonoids) 1/2 cup
shredded beets (folate) 1/2 cup
shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)
3/4 cup uncooked quinoa 1 - 2 cups
shredded red cabbage 1 cup
shredded kale 1
red bell pepper, diced 1/2
red onion, diced 1 cup
shredded carrots 1/2 cup chopped cilantro 1/4 cup diced green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit
of tang
Neatly
shredded cabbage can be used to make this Thai style crunchy salad made with addition
of red bell peppers, sprouts and roasted peanuts and a sweet and sour peanut dressing.
you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head
of fresh Baby Bok Choy — roughly chopped 1/2 cup
shredded carrots 1 cup rough chopped celery 1/2 cup
red cabbage sliced 1/4 cup sesame seeds (optional) 12 oz.
To make one
of my favorite quick - and - easy dishes, chop one - inch pieces
of pear tomatoes and hearts
of palm, and toss with
shredded carrots, raw corn kernels, sugar snap peas, and
shredded red cabbage.
The tang is courtesy
of the lemon and sesame oil vinaigrette in this salad made from a slaw
of shredded green
cabbage and carrots, diced
red onion and mango, chopped raw almonds and sesame seeds served on a bed
of romaine lettuce leaves along with baked tofu slices.
Apple slices, ginger, and lemon juice add loads
of flavor to
shredded red cabbage.
1 cup
of shitake mushrooms 2 large carrots,
shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1 cup
of broccoli florets 1/2 cup
of cherry tomatoes, halved 1/2 cup
of red cabbage,
shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup
of chickpeas, rinsed and strained 2 cups
of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops
of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon
red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy
cabbage,
shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt
Lunch was a large plate
of shredded red and green
cabbage with a homemade dressing, a couple
of carrots, followed by an apple then a few raisins.