Chef India is one of the best when it comes to live, plant-based, gourmet dishes. Some of her creations are too pretty to eat. Always tasty. Here’s one…
Compliments of husband & wife vendors at my local farmer’s market, Ta’s Caribbean Spice (www.tasspice.com)
Here’s what you need2 large ripe mangoes, flesh cut into squares2 cups cucumber, peeled and diced1/4 cup red onions, finely chopped2 cloves garlic, minced1/2 jalapeno, or a pinch of Ta’s Scotch Bonnet Pepper seasoning2 tablespoons cilantro, chopped juice of 1/2 orangejuice of 1 lime, plus zest1 tsp salt
Here’s what you do
Add all ingredients, toss, and serve. Super quick! Super easy! Definitely super delicious!
Compliments of Backyard Gardners Network of New Orleans, via Tamara Carter; altered by me slightly
Here’s what you need
For the salad:
- 2 cups shredded cabbage (any variety, preferably a mixture of them)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cup chopped cilantro
- ½ red onion, finely chopped
- ¼ cup green onions, finely chopped
- ½ cup cashew halves or peanuts (honey-roasted is good)
- several squeezes of fresh lime, for a bit of tang
- Optional: 1 cup edamame or chickpeas
- Optional: 1 cup peas (fresh or defrosted at room temperature)
- Optional: 1 cup cooked quinoa
For the dressing:
- ¼ cup all natural peanut butter
- small knob freshly grated ginger
- 1 clove garlic, peeled and finely chopped
- 3 tablespoon Tamari sauce (gluten-free soy sauce)
- 1 tablespoon honey (can substitute with agave)
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary
Here’s what you do
- Cook and fluff quinoa.
- Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds. If you want a thinner dressing, simply stir in an additional teaspoon or two of water or olive oil.
- Add as much or as little dressing as you’d like to the quinoa first, if using quinoa in your dish. Alternatively, you can save the dressing for later and add when you are ready to eat.
- Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
- Stores nicely in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off water the longer it’s stored, so the sooner you eat it, the better.
The basics of this recipe are compliments of The Rachael Ray show.
This is such a quick and easy coleslaw recipe that it doesn’t warrant giving any measurements. Just make as much or a little as you want, adding seasonings to taste.
You can also very easily substitute the seasonings according to your liking.
Here’s what you need:grated green cabbagegrated carrots chopped celerygrated ginger root (without skin)celery seeds
dash of black pepper
small amount of apple cider vinegar
small amount of sugar or agavebit of garlic (optional)green onion (optional)
Here’s what you do:
Pour apple cider vinegar into a bowl (approx 1/4 to 1/2 cup to every head of cabbage). Add several tablespons of sugar or agave and whisk until all blended. Add all remaining ingredients. Enjoy!
Keep unused portions refrigerated.
More…Here are more slaw recipes from Rachael Ray. Although I don’t use the dressings, cheeses and meats she uses in some of these, they look fairly healthy and easy to make.https://www.pinterest.com/pin/483503709971057556/