Tag Archive for 'coleslaw'

Three Color Coleslaw with Apple and Sunflower Seeds

We’re now in the midst of summer here in Australia, a season very much reflected in what’s on the dinner table. The higher the temperature, the colder the food. Except for a bit of BBQ, which has it’s busiest time right around now. I make a lot of salads, with a few favorites being quinoa salads, Greek salad, pasta salad, tabbouleh, potato salad, etc. The one I go back to, if I don’t have a lot of time, is a refreshing coleslaw paired with barbecued salmon or nitrate free sausages. It takes no more than 30 minutes to make, which rarely happens in my kitchen, and yet I don’t feel like I made a nutritional compromise. My favorites cabbage is the red one. I used to eat bowls full of red cabbage slaw in my Grandma’s restaurant when I was a kid. However for coleslaw, I prefer an equal amount of red cabbage, Savoy cabbage and grated carrot. I use lemon juice for a bit of tanginess and olive oil instead of mayonnaise; an apple or two and some pre-soaked sunflower seeds. Soaking sunflower seeds for 2 hours or more, will ‘disarm’ their enzyme inhibitors, facilitating digestion and nutrient absorption. I also think they taste better.

Once I have dressed the coleslaw, I let it sit for 10 minutes or more to soften the cabbage slightly.

Ingredients

  • 1/4 red cabbage, cored and finely shredded
  • 1/4 Savoy cabbage, cored and finely shredded
  • 3 large carrots, peeled and grated
  • 1 large apple, cored and chopped
  • 1/3 cup sunflower seeds, soaked in filtered water for 2 hours
  • 1 teaspoon caraway seeds
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon light agave syrup
  • 1 teaspoon sea salt
  • freshly ground pepper

Method

Mix vegetables, apple, sunflower and caraway seeds in salad bowl.

Whisk together lemon juice, olive oil, agave syrup, salt and pepper. Taste dressing and adjust seasoning if so desired. Pour dressing over salad, mix well and let sit for 10 minutes before serving.

Grilled Fish Tacos

I chose to get out of my Mexican cooking phase, with a last ‘Hurrah”, Baja-Style Fish Tacos. I made these on Saturday, as part of my preparation for tomorrow’s Mexican-cooking fiesta. I was torn between the traditional deep-fried fish and the naturally healthier grilled fish version. Who doesn’t like the crispy, greasy, melt-in-your-mouth sensation once in a while… But no, I stuck to my guns, after all this blog and tomorrow’s class are all about healthy eating, so I grilled the fish instead. Ohhh, and it was good, really good. I marinated the fish in a spicy lime/cilantro/cayenne marinade for 4 hours, before grilling it for a few minutes on each side on my grill pan. The BBQ would have been excellent, but my husband, who is the master of that domain, wasn’t home. (I really got to get more practise on that BBQ sometime.)

I shredded 1/2 of a medium sized red cabbage and dressed it with coriander(cilantro), spring onions, lime juice, olive oil, salt and pepper. I also made a guacamole and a Baja-style white sauce with sour cream, more coriander, and lime juice.

We layered it all onto our warm corn tortillas, first the guacamole, then the fish, followed by the cabbage and finally a drizzle of white sauce. It was a deliciously messy affair, but so worth it. I thought they were a vast improvement over the shrimp tacos I made recently. However, if you get fresh, large shrimp, marinate them just like the fish and quickly grill them on the BBQ, you should end up with a very comparable, super-satisfying, 100% umami dinner experience as well.

 

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