Tag Archives: Cabbage

Lemon Poppyseed Coleslaw

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Switching it up a bit here, because we can’t always talk about food all the time.. ok well I can, but here’s a new story for you.

Out on a dirbike ride with Scotty a few days ago, I did something a tad embarrassing.  Coming down a hill, not an extremely steep hill by any means, but a bit gravely, and loose I was fixed on an object in front of me.

Something big and ugly, not something that should be or belongs in the middle of nowhere.

Something that I was so confused by, and taken aback trying to figure out what it was, that I actually ran into it.  I wish I could say there wasn’t anywhere else I could go, but I would be lying, the trail was wide, with at least 10 feet on either side of it.

I hope you will be as dumbfounded as I was, when I tell you, it was a hot tub.

I ran into a stranded hot tub, on a dirtbike, in the middle of no where.

Luckily, I was going quite slow that only my pride got hurt.

Even being a new dirtbike rider, I am still ashamed this happened, obviously not that ashamed though, or I would not be telling all of you.

And definitely not as ashamed as the person who dumped their old used hot tub in a forested area should feel. Whoever you are, seriously, have you any respect for yourself or the environment??

This is the second coleslaw we made to use up our abundance of cabbage, and it was really really good!

The dressing seemed like more of a vinaigrette, and the addition of apples, walnuts and raisins added just the right touch.

For Dressing
3/4 cup Plain Yogurt
2 tbsp Mayo
3 tbsp Apple Cider Vinegar
1/2 lemon, juiced
2 tsp dried drill
1 tbsp honey
1 tbsp poppyseeds
For Salad
1/2 Purple Cabbage, thinly shredded
1/2 Green Cabbage, thinly shredded
1 Apple
1 Carrot, peeled
1/2 cup chopped walnuts
1/2 cup raisins
In a small jar, with a lid, add all dressing ingredients and shake well.  Taste for seasoning and set aside.
Shred the purple and green cabbage as thinly as possible, add to a medium size bowl. Cut the apple in quarters and remove core.  Slice into strips and add to bowl.  Peel carrot, cut in diagonal slices, then again into strips, add to bowl. Add raisins and walnuts.  Mix together, then add dressing and mix again until salad is coated.

Creamy Avocado Coleslaw

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Wow, 1 Cabbage produces copious amounts of shredded cabbage!!  Having bought 1 green and 1 purple cabbage, I had no idea what I was in and needed to get a little innovative so we wouldn’t be eating the same salad for days and days.

With two salads in mind, I started out with a Creamy Avocado dressing.

No oil or mayo needed, this green salad dressing was made entirely of veggies, some herbs, lemon and buttermilk.  Cream-y!!

You could use this dressings for many salads, or even add a few more avocados and use it as a dip for veggies.

Biggest mistake I made with this salad, was not shredding the cabbage thin enough, I made sure to do that for the second salad though, which should be coming up tomorrow, so please stay tuned

(Adapted from The New Moosewood Cookbook)

Creamy Avocado Veggie Salad

Small Handful of Parsley
Handful of Spinach
1/2 a zucchini, chopped
A few fresh basil leaves
1 clove Garlic
1 cup Buttermilk
Salt
1 tsp Lemon Juice
2 Ripe Avocados
Small Handful of cilantro

1/2 Small Purple Cabbage, finely shredded
1/2 Small Green Cabbage, finely shredded
1 Carrot, peeled in strips
1 Cucumber, sliced

In a blender or food processor, add all dressing ingredients and pulse until smooth.  Taste for seasoning, then pulse once again.

Finely shred both cabbages and arrange in a bowl.  Add sliced cucumber and peel carrot pieces.  Pour dressing over salad and mix together.