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Middle of November! & Napa Slaw

November 15, 2011

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(Oak Leaf Hydrangea leaves arranged as a centerpiece by a choir friend for the Soprano Potluck & Practice)

It is already the middle of November! A note on my calendar says, “Christmas Lights & extension cords in the basement.” I must have wanted to remind myself as to where they were stowed upon removal from the front yard, trees & hedges last year.

Now waiting for a relatively warm & dry day to start the outdoor decorating.

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Napa Slaw

No need for Ramen noodles & that nasty seasoning packet full of MSG! Our winter CSA provided us with a giant Napa Cabbage which I sliced/shredded into slaw for the Soprano Potluck & Practice.

Ingredients:

  • 1 Napa Cabbage, shredded
  • 1 Carrot, shredded
  • 1 Scallion, green part snipped with scissors, white finely chopped
  • 1/4 cup Sunflower Seeds
  • 1/4 cup toasted sliced Almonds
  • 1 cup Dried Cranberries
  • 1 cup tiny Pasta (I use Stellette – little stars)
  • 1/2 cup Apple Cider Vinegar
  • 1/3 cup Sesame Oil
  • 2 teaspoons Honey
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Instructions:

  1. Combine cabbage, carrot & onion in a very large ziplock bag.
  2. Add seeds, almonds, cranberries & pasta.
  3. Mix together remaining ingredients in a small bowl until emulsified.
  4. Pour over salad in bag.
  5. Close bag & refrigerate.
  6. Turn bag over every hour until ready to serve (3 or 4 hours at least), or leave overnight turning only once.
  7. Empty bag into attractive bowl for serving.

As with most recipes, this is only a place to begin. Add various raw veggies, like broccoli florets, sliced mushrooms or zucchini to increase the nutrient content & visual appeal.

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