7.26.2013

Foodie Friday: Cool off with Coleslaw

Don't know about you, but when it gets hot, I like to eat cool.  No slaving away over a hot stove for this girl.  So I thought it would be fitting to share with you a super easy coleslaw recipe I whipped up this morning.
I call it.... Asian-Inspired Carrot and Cabbage Coleslaw!

Here's what you'll need:

3 carrots
1 celery stalk
1/2 a medium cabbage
3 tbsp Rice Vinegar
3 tbsp Sesame Oil
1 cup oil (I used 1/3 walnut oil and 2/3 grapeseed oil)
1tbsp Soy Sauce
2 inch nub of ginger
4 cloves of garlic

I made this entire salad with my Vitamix blender and it was super fast and easy.  Don't have one?  No prob, use a food processor or just the old-fashioned way with a knife.

1.  You'll need to shred/dice your veggies.  I did this with my blender but you can simply dice and shred your veg with a knife.  To do this in the Vitamix you simply need to float the veggies in some water.  I put in the carrots and celery and filled it just to the top of the veg with water.  Then with the Vitamix on HIGH I pulsed it 3 times.  And voila!  Shredded carrots.  Just simply pour the carrot and water through a strainer to drain and then do the same with your cabbage.

2.  Once shredded, rinse out the Vitamix and make your dressing.  Put everything in the blender except the 1 cup of oil.  Start your Vitamix on low and work your way up to 10 HIGH and then pour the oil in slowly through the top.  You will now have a lovely Asian dressing for your salad.

3.  Toss everything in a big bowl....this makes quite a bit of coleslaw.  I then dressed mine with some fresh mint leaves from the backyard, a sprinkle of red chilies (I like a little heat) and some peanuts and toasted sesame seeds.

This was possible the quickest coleslaw I've ever made.  I will be making various versions of this over the summer with different dressings.  Bet it would be lovely with some oil and vinegar and fresh herbs from my garden!

Let's eat!

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