An empty fridge does not an empty belly make. A week and a half ago, I returned to DC from nearly a fortnight in the Pacific Northwest. Though I had enjoyed an array of delectable eats while away, I dreaded returning home to an empty refrigerator. What had I left behind? Would I be reduced to eating peanut butter and carrots as I had a few years back in college? (note, I didn't actually have any peanut butter in the fridge...) In fact, located in the chiller was a head of cabbage, a beet, and a couple of carrots. What luck!
After a little bit of chopping, a little bit of food-processing, and a little bit of whisking, I had myself a tasty cabbage salad. Of course, my friend berated me for bringing only a pail of slaw for lunch, but in my defense, I was severely limited in terms of resources and time! Anyway, it is a surprisingly filling, very refreshing end of summer salad. And just for reference, a 'slaw' is any salad composed of shredded cabbage!
1/2 small head of cabbage (red or green)
1 medium beet
2 medium carrots
handful raw sunflower seeds (optional)
handful dried raisins or cranberries (optional)
2 tbs olive oil
1 tbs orange muscat vinegar
1 tbs soy yogurt (or tahini)
1/2 lemon, juiced
2 tsp coarse grain dijon mustard
1 tsp agave
salt to taste
sprinkle garlic powder
It also seemed high-time I posted something to Ricki's Wellness Weekend roundups!
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy pollution potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini