With the holidays next week, everyone is out and about getting their goodies. The farmers’ market is full of great ideas for side dishes this week. Particularly cabbages, squashes and apples. Pies for all! For the greatest pumpkin pie ever, try the kabocha squashes, and any of the others for your favorite Pumpkin Bread recipe.
And for a delicious potato dish, try a roasted medley of yams, rutabagas, potatoes, carrots, beets, etc.
Since the Thanksgiving fare is usually pretty standard, I thought I would post some of my favorite cole slaw recipes with a slight twist. They take up less room on your plate than your basic green salad, and are great the next day even after being “dressed”. Yep, they can sit alongside your wonderful leftovers in the fridge.
In a large bowl combine:
4 cups thinly shaved green cabbage
2 cups thinly shaved purple cabbage
1/3 cup mango, cut in small shards
1/4 cup thin sliced green onion
3 tablespoons roasted pine nuts
For dressing, place in blender:
3/4 cup buttermilk or 2% milk
1/4 cup light colored vinegar, such rice wine vinegar
1/4 cup mayonnaise (I like “Veganaise”)
5 oz. blue cheese, such as gorganzola
2 tablespoons fresh parsley leaves
2 cloves garlic, chopped
1 teaspoon worchestershire sauce
blend until smooth, toss into cabbage ingredients to taste
For an Asian version (with a miso dressing) of slaw to feed 6-8:
4 cups shaved napa cabbage
1 cup shaved fennel (core and top removed)
1/2 cup shaved brussel sprouts (optional)
2 medium carrots, peeled and grated
1/4 cup sliced red onion
3 tablespoons chopped roasted peanuts (for garnish)
for Miso Dressing:
1/4 cup rice wine vinegar
3 tablespoons red miso
1 tablespoon soy sauce
1/2 tablespoons sugar
salt and pepper
1 teaspoon grated fresh ginger
1 1/2 teaspoons toasted sesame oil
1/2 cup vegetable oil
Blend all ingredients except oils until smooth, and then drizzle in oils
to form an emulsion. Toss with cabbages, etc. to taste and sprinkle with chopped peanuts.
Enjoy with family!!