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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
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
  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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