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Red Cabbage and Beet Slaw with Carrot-Ginger Dressing
from the kitchen of Sharmagne Leland-St. John
½ head red cabbage, shredded
2 large beets, shreddded
1 cup sliced kale
½ medium red onion, thinly sliced
½cup roasted, slivered almonds
Shred the cabbage and raw beets. Slice the kale.
Slice the red onion as thinly as possible. Toss
together in a large salad bowl pour on small
amounts of the dressing and toss again. Use
sparingly. Do not drown the slaw. Sprinkle
the almonds on top.
Paleo Mayo
1 large egg yolk
¼ teaspoon salt
¼ teaspoon Dijon mustard
1 ½ teaspoon lemon juice
1 teaspoon white vinegar
¾ cup macadamia nut oil or avocado oil
Place the first 5 ingredients into a bowl and whisk
until the yolk is thickened and has a bright yellow
colour. Begin with ¼ cup oil at a time whisking
continuously as you slowly pour, until each new
addition is incorporated. Put the last ¼ cup in
all at once and whisk until it is emulsified.
Ginger Dressing
½ cup apple cider vinegar
2 large carrots, chopped
1-inch knob of ginger
1 shallot
1 teaspoon Dijon mustard
⅓ cup paleo mayo
Salt and Pepper
Place all the above ingredients except the mayo,
salt and pepper into a Vitamix or blender and
blend until liquefied. Add the mayo and salt and
pepper to taste.
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