While they bake make a quick coleslaw
using shredded red cabbage, mayonnaise, salt, and pepper.
Not exact matches
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.
Using a food processor
shred broccoli, carrots and
red cabbage transferring to large mixing bowl as you
shred each vegetable.
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
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
Slice up some carrots (I buy
shredded carrots to save time), cucumber,
red cabbage (you can
use coleslaw mix to save time), and radish and put them all in a big bowl.
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
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.
1 skirt steak, soaked in water for 30 minutes freshly ground black pepper 2 tsp grapeseed or canola oil soft corn tortillas
shredded red cabbage fresh lime cilantro, for garnish Persimmon Guacamole Cilantro Lime Crema (
use vegan sour cream) Pickled Onions
Using a large mixing bowl, toss the
shredded red cabbage in the bowl.
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
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.
1
red cabbage,
shredded 1 onion, diced 4 leek tops, just the green tops not
used in the Leeks with Vinaigrette recipe, diced 4...
1 skirt steak, soaked in water for 30 minutes freshly ground black pepper 2 tsp grapeseed or canola oil soft corn tortillas
shredded red cabbage fresh lime cilantro, for garnish Persimmon Guacamole Cilantro Lime Crema (
use vegan sour cream) Pickled Onions