February 2, 2015

Cabbage and Five Minute Cold Slaw


Truth be told, I use cabbage far more in the garden than I do in the kitchen. I love how it looks in the spring....

it's broad, study, rounded leaves juxtaposed against delicate alyssum, chamomile, violas...


...playing a crucial role in the spring tableau. But this year, I plan to enjoy its crunch-satisfying, healthy deliciousness as much on the gardener's table as in the gardener's tableau.


My favorite way to eat cabbage couldn't be easier...a ready in an instant recipe I first tasted at a comfort meal following a funeral....and have made many times since (for far happier occasions).



COLD SLAW in Five Minutes

1 package broccoli slaw
1 small head purple cabbage shredded
1 small head green cabbage shredded
1 cup dry roasted peanuts
1 pkg. frozen peas, thawed
3/4 cup vegetable oil (not olive oil)
1/2 cup (or less to taste) sugar 
1 T poppy seeds
1/3 cup white wine vinegar
1 T grated onion (or more to taste)

 Shred cabbage heads into thin strands and mix with broccoli slaw.
Add peas and nuts. Mix remaining ingredients well, coat slaw and toss.
Chill - tastes best after a few hours. 

~~~Feel free to play with quantities or substitute Spenda or Stevia for sugar. Chopped scallions and edamame pods would be delicious additions as well. 

Oh, one more little delicious addition:

A golden pork roast cooked to perfection...both on the menu at my friend's Super Bowl bash yesterday.  Enjoy. :)



5 comments:

  1. Would you be willing to share the roasted pork recipe also? Planning on trying the slaw this weekend!

    ReplyDelete
  2. Would you be willing to share the roasted pork recipe also? I am planning on making the slaw recipe this weekend!

    ReplyDelete
  3. Would you be willing to share the roasted pork recipe also? I am planning on making the slaw recipe this weekend!

    ReplyDelete
  4. I've made your slaw recipe many times this summer - it's divine! This recipe has become our "go to" easy dinner. Thanks so much for sharing!

    ReplyDelete

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