Tag Archives: whole 30 salad

Thai-Indian Cabbage Slaw

17 Feb

Sometimes I read a recipe and I just think, YES.  

My sister texted me a screenshot of this one from Food and Wine magazine and I could not wait to pull all the ingredients off the shelves and whip it up…and sure enough, it is so good.  I adapted it a little bit, because the original was slightly too bitter/spicy for my preference.  (Maybe I just measured wrong.) The dressing is so savory and unique and exotic tasting.  It tastes restaurant-level good — I would order it over and over!

I named it Thai Indian.  Thai for the fish sauce.  Indian for the garam masala.  🙂

Another thing that makes this recipe so awesome is that you get to use up your somewhat obscure pantry items that otherwise end up expiring: fish sauce, garam masala, and sriracha.  (If you want some inspiration for those ingredients, make Kheema and Green Curry.)

This is another one of those salads that I could sit down on the couch and eat the whole bowl without abandon.  Along with the original kale salad and the pistachio herb salad, this one completes the Prime Pursuit Salad Trifecta.  🙂

Here you go, bring this to your next potluck and everyone will be thanking you!


DRESSING:
1/4 c olive oil
juice of 3 limes
1 tbsp red wine vinegar
1-2 tbsps honey
2 tbsp soy sauce/coconut aminos
1 tbsp fish sauce
1 tsp sriracha
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp salt

SALAD:
1 large or 2 small heads of cabbage cored and finely shredded (I use one green and one purple)
6 scallions thinly sliced
1 bunch cilantro finely chopped
1 bunch mint finely chopped. 

Whisk the salad dressing ingredients together in a large bowl. Add the cabbage, scallions, cilantro and mint, toss to coat.


Same Slaw, topped it with Peanuts, Avocado, Tomatoes and Mandarins

This slaw would make an amazing meal topped with seared fish, grilled shrimp, beef, or chicken.

Enjoy!
Leigh


Check out these delicious salad recipes:

Tangy Pistachio Herb Salad

Kale and Brussels Sprouts Salad


 

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Kale and Brussels Sprouts Salad

20 Nov

photo by Wendy Gade

I can’t believe I have not blogged this recipe yet.  It’s kind of been our neighborhood’s signature salad for about 6 months, and everyone has noshed on it ravenously.  I would like to name it the “Stony Lonesome”  to namesake our neighborhood…or the “Detox and Reset.”  But the first name doesn’t make sense to anyone else, and the other doesn’t sound appetizing, so I will keep it simple.

Fresh and crisp, it actually feels cleansing to eat!  Don’t be afraid of the raw ingredients; give it a chance, you will be surprised!!  I ate this salad or some version of it almost every lunch this summer and fall.  It is remarkably tasty, in spite of its utter roughage.

The recipe was discovered by my sweet friend Amanda, and it came from here.

Salad Dressing

1 shallot, peeled and chopped
1 bunch curly parsley, stems removed
1/4 cup fresh lemon juice
1 tablespoon sea salt
1 3/4 cup olive oil
pepper

In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly.  Add pepper to taste.

Salad Ingredients:
 
2 bunches Tuscan kale, center stem discarded, julienned
1 pound brussels sprouts trimmed and thinly sliced
1/2 cup coarsely chopped almonds or walnuts
1 cup grated parmesan or asiago (optional)
1 cup salad dressing (see recipe above)
thinly sliced red bell pepper
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Preheat oven to 350 degrees.  Lightly toast the almonds or walnuts until golden brown.  Set aside and cool.  In a large mixing bowl, combine kale, brussels sprouts, nuts, and parmesan.  Slowly toss with dressing a little at a time until you have the desired amount.  Top with red bell pepper.
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Enjoy!
Leigh
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photography by Wendy Gade

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