My ENTIRE family loved this dish!!! My husband and my sons were all "Pretty Pretty Princess's" at dinner tonight! xo
Yield: 4
Ingredients
For the Slaw:
½ head of a small purple cabbage, sliced into thin ribbons
1 ½ yellow bell peppers, thinly sliced
½ green pepper, thinly sliced
1 pear or fuji or gala apple*, grated with the peel on
~ ¼ cup Vidalia onion**, sliced paper thin
1 sliced cucumber
Avocado (½ per serving)
Blueberries
Avocado (½ per serving)
Blueberries
blackberries
feta cheese (optional)
For the Dressing***:½ cup champagne vinegar (or any white vinegar you like)
¼ cup olive oil
2 teaspoons Dijon mustard
2 tablespoons honey, or stevia (more to taste)
2 teaspoons garlic, chopped
salt
pepper
Instructions
Add all the dressing ingredients in a bottle, cover, and shake vigorously until mixed; taste and adjust.
Throw all the slaw ingredients in an extra large mixing bowl, toss to mix everything up. Pour some of the salad dressing over top and toss to coat evenly. Repeat until the slaw is glistening but there is no extra in the bottom of the bowl.
Serve.
Notes:
*If you are not eating your salad right away, then squeeze a little lemon over the grated apple right after you grate it and before you add it to the salad. Same goes for the avocado.
**If Vidalia onions are not available in your State/country {sadness}, you can use any other mild onion, but, just know, it will change the flavor profile slightly. It might be best just to leave them out.
***I don’t actually measure my dressing on a regular basis. I eyeball it. I make sure I have a ratio of 2:1 vinegar to oil, I add about a little bit of garlic, a little bit of Dijon mustard, a bit of honey, salt and pepper, and then I taste and adjust.
Another note on my light salad dressings. These will not stay emulsified because there is waaaay too much vinegar to oil and not nearly enough mustard or garlic to compensate. They will stay emulsified long enough to dress a salad and serve it, but you have to shake it vigorously. No little back and forth motion is going to cut it.
feta cheese (optional)
For the Dressing***:½ cup champagne vinegar (or any white vinegar you like)
¼ cup olive oil
2 teaspoons Dijon mustard
2 tablespoons honey, or stevia (more to taste)
2 teaspoons garlic, chopped
salt
pepper
Instructions
Add all the dressing ingredients in a bottle, cover, and shake vigorously until mixed; taste and adjust.
Throw all the slaw ingredients in an extra large mixing bowl, toss to mix everything up. Pour some of the salad dressing over top and toss to coat evenly. Repeat until the slaw is glistening but there is no extra in the bottom of the bowl.
Serve.
Notes:
*If you are not eating your salad right away, then squeeze a little lemon over the grated apple right after you grate it and before you add it to the salad. Same goes for the avocado.
**If Vidalia onions are not available in your State/country {sadness}, you can use any other mild onion, but, just know, it will change the flavor profile slightly. It might be best just to leave them out.
***I don’t actually measure my dressing on a regular basis. I eyeball it. I make sure I have a ratio of 2:1 vinegar to oil, I add about a little bit of garlic, a little bit of Dijon mustard, a bit of honey, salt and pepper, and then I taste and adjust.
Another note on my light salad dressings. These will not stay emulsified because there is waaaay too much vinegar to oil and not nearly enough mustard or garlic to compensate. They will stay emulsified long enough to dress a salad and serve it, but you have to shake it vigorously. No little back and forth motion is going to cut it.
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