When I made my Lechon Asado the other day, of course, I made Cubano Sandwiches with the leftovers. I love love love Cubanos! I wasn’t feeling the usual suspects, fries or chips as a side. No, I wanted something bright, fresh and summery. So why not Cuban Cabbage Salad?
When (and if) Spring comes, I can hardly get my mind off of Asparagus. And this Spring, I can hardly get my mind off this Shaved Asparagus Salad with Lemon Dijon Vinaigrette.
Sometimes you just need a little something to fill out a meal or a lunch, and this Carrot & Cabbage Slaw will hit the spot every time. Super easy and fast to make, this is a great little back pocket recipe to know.
“Beloved by any name, we call it coleslaw, cole slaw, or slaw. The way we make it depends on where we grew up or what cuisine we’re creating. Regardless, a slaw’s tangy, acidic vinegar slices right through its accompanying fatty meat…” Chowhound
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I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
I try to eat healthy, fresh vegetables all year ’round, paying attention of course to pricing and seasonality when I can. This year, though, when summer finally hit I felt like I emerged from the house into the sunlight like one of the old-time pioneers I’ve read about, looking for anything green to eat. I’ve learned to trust my cravings, and this Shaved Broccoli Salad helped satisfy them.
I know these Shaved Brussels Sprouts Salads are popular at Thanksgiving, but it would be a shame to think of Brussels Sprouts only then. In my area, Brussels come in and look great from fall right through late spring. So while the rhubarb in my area is only a few inches tall, the asparagus isn’t in, I’m enjoying this! It’s a bit lighter and more spring-like than many Shaved Salads.
While my favorite cole-slaw happens to be a tangy/sweet Vinegar based one, there are times a creamy cole-slaw fits the bill. I decide based on what I’m serving and who’s going to be eating. Frankly a lot of my family likes the creamy version more!
My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! (Funny, I wasn’t so alarmed by the sugar!) I started making this wonderful dressing, based on something my mother had given me.
I love red cabbage to freshen up a lot of dishes; it’s great in tacos and on tostadas for instance. But Mexican Red Cabbage Slaw Mexican takes this idea to a whole new level. Just a little sweet with a hint of fire make this a perfect side for anything Mexican!