I’ve been on a coleslaw kick for quite a while now. It’s just a great salad to have on hand for a fast vegetable side for lunch, dinner, snacks or what the heck, even breakfast. It’s easy to make, the flavors deepen and improve on Days 2 and 3 (if it lasts until Day 3!) It’s easy to get hooked on coleslaw. Maybe we should call it cabbage crack.
Coleslaw with Greek Yogurt Dressing
November 29th, 2013 | Posted by in Vegetable Lovin' - (1 Comments)We discovered kimchi about 3 years ago, thanks in part to The 4 Hour Body (a gimmicky book but some aspects were informative and entertaining nonetheless.) Kimchi is an Asian dish – it’s a spicy, sour fermented cabbage. Fermented foods like yogurt, sauerkraut, real pickles (and kimchi!) are an important part of your diet (have I convinced you read Deep Nutrition yet? Come on people!)
With that, store bought kimchi (or kim chee) seems to fall under one of two categories:
Category 1: Not that good.
Category 2: Not that cheap.
Can you eat just coleslaw for dinner?
I can.
You can too if you want, I won’t tell. Here’s how you do it.
First, spend your afternoon at a child’s birthday party that you didn’t intend to stay at. When your sometimes-shy-sometimes-not 5 year old persuades/begs you to stay because today she’s feeling shy, you stay.
But that means instead of heading home for a couple hours to prepare a real dinner and then coming back later to pick them both up, you sit around chatting with some of the other moms who stayed too, snacking on pretzel sticks and a particularly beautiful fruit salad.
I don’t know what the weather is like where you are,
but it’s A Cold, Wet and Dreary kind of day here.
Or maybe A Soup, Sandwich and Writing on Your Bread with Mustard kind of day?
Yeah, I like that kind of day much better.
So I guess that means we better make some soup. Soup that’s gonna start with cabbage and leeks.
Leeks that need their scary, hairy parts sliced off. Scary, hairy parts that need to find something fun to do.
Have you ever found yourself eating a grilled hummus and coleslaw sandwich for lunch and wondered how on earth such a concoction happened to land on your plate?
Oh right, I think it started because I was making soup.
Soup that began with potatoes.
And then some beans were added too.
And then Bean and Potato Soup turned into Bean Potato Onion Carrot Cabbage Soup as I went pawing through the CSA produce to find more soup ingredients.
Welcome to CSA Jeopardy! The answer-and-question game where you choose a prize value from one category and Alex Trebek gives you an answer. You know, the one where your response has to come in the form of a question?
Yeah, you know it. And you’re totally gonna play.
Or should I say “What is, You’re Totally Gonna Play?”
Today we’re playing the CSA version because that’s where some of the ingredients in this recipe for Asian Coleslaw came from. And because CSA seems to be my favorite overused acronym lately.
Enough with the chit chat, let’s get started.
Last year right around this time I found The Raw Foods Detox Diet by Natalia Rose. I was so excited and convinced by all the rawesome stuff in her book that I did a bunch of things she said to do, as well as the one big thing she said not to do; that is, “don’t dive head first into the raw food deep end.” Bah! I’ve been eating raw food since I was a baby! How hard can it be?
*jump*
*SPLASH*
*smash head*
*drown*
follow along!
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