Here we are at the first #KitchenMatrixCookingProject post for September. This month, Karen of Karen's Kitchen Stories picked our recipes this month. And this week, she chose slaws. You can read more about our project: here. We'd love to have you join us.
When most people think of 'slaw', I think, they picture shredded cabbage in a mayonnaise-based dressing. Bittman offers 8 variations of slaws that have a multitude of flavor profiles and I will be sharing more than a few of them. He shares ideas for slaws made with kohlrabi, Brussels sprouts, beets, and even daikon radish. And the dressings are creative as well, including a cumin-yogurt dressing, lemon-tarragon, and some with a decidedly Asian bent.
But, honestly, the holiday weekend threw me off and I thought I had another day to edit the photos and write up the recipes. Darn it!
So, for now, please just enjoy the recipes that the fellow Kitchen Matrix Cooking Project bloggers shared...and my own, off-the-reservation, slaw!
This is a slaw that we liked so much that I made two different versions this weekend. It's almost embarrassing to call it a recipe because it's so simple!
- 2 C shredded organic green cabbage
- 1 C thinly sliced apples (I used a mandolin slicer)
- 1/2 C pickled onions (you can see one of my versions here)
- 1/4 C juice from the pickled onions
- 1/3 C olive oil
- 1/4 C macadamia nuts
Place the cabbage, onions, and apples in a large mixing bowl. Pour in the pickle juice and olive oil. Toss to coat and let stand for at least 10 minutes to soften the cabbage. Add in the macadamia nuts and toss again. Serve immediately.