Elements » coleslaw

Raspberry Mango Salad Dressing

Sheila — Wed, 22 Jun 2011 04:28:11 +0000

Wanna try a totally awesome summer salad dressing that’s fresh, fruity, and fun while also tart and tangy? Check it out…raspberry mango salad dressing!

It’s wonderful!!! This evening I enjoyed mine over a cabbage salad with pistachios and raspberries. Yummm!!!!

Tomorrow I’m gonna make a tuna salad with this dressing. I’m hardly waiting! It would also be good over a cold pasta salad or in a chicken salad. Give it a try sometime and see what you think! I think it’s awesome!

Raspberry Mango Salad Dressing

Slightly Adapted from: Earthbound Farm

Blackened Fish Salad with Fruit and Walnuts and Raspberry-Lime Vinaigrette

Sheila — Wed, 12 Jan 2011 18:30:10 +0000

Chicken salads are okay. I like them, but I’ve gotten tired of them.

I prefer blackened fish salads. Basically you make a coleslaw and serve the fish on top of it.

I don’t worry too much about measuring the salad ingredients but rather just slice, dice, and sprinkle the ingredients in a big bowl.

The vinaigrette, however, I do measure because I don’t like too much vinegar. But as far as the vegetables, nuts, and fruits, use however much you want and whatever you have on-hand.

If you don’t like the dressing I used, then change it up. Use some orange juice to make an orange vinaigrette. And then you can swap out the apples for some fresh orange slices.

If you’re not into fruit and nuts in your coleslaw, leave it out and make a more traditional slaw/cabbage salad.

However you make your blackened fish salad, I’m sure you’ll find it a refreshing change from the usual chicken salads. Give it a try and see for yourself.

Blackened Fish Salad with Fruit and Walnuts and Raspberry-Lime Vinaigrette

Ingredients:

shredded cabbage
shredded baby carrots
2 green onions, sliced
1 apple, peeled and finely chopped
1 apple, unpeeled and sliced
1/3 cup walnuts, finely chopped
poppy seeds
dried cranberries
dried blueberries
dried cherries
3 tbsp. lime juice
5 tbsp. olive oil
1 tbsp. raspberry vinegar
salt and pepper to taste
fresh fish (we used catfish, but you can use any kind you like)
blackening seasoning (make your own or buy some a mix. We used a tequila lime blackening mix that we bought in Whole Foods.)

Step One: Bake the Fish

Preheat the oven to 400 degrees Fahrenheit.
Grease your baking pan with about 2 tbsp. olive oil.
Sprinkle blackening seasoning on the fish.
Place the fish blackened side up on the baking pan.
Bake uncovered until the fish is done on the inside (150 degrees Fahrenheit).

Step Two: Make the Salad

Wash the vegetables.
Shred the cabbage and carrots, and then add it to a large salad bowl.
Finely chop the walnuts (or you can crush them if you prefer), adding them to the salad bowl when you’re done.
Slice two green onions, and add that to the salad bowl.
Peel, core, and finely chop 1 apple, and it to the salad bowl.
Sprinkle some poppy seeds dried fruit into the salad (I used dried cranberries, dried blueberries, and dried cherries).
Drizzle with 1 tbsp. of lime juice and stir well.
Refrigerate until the fish is done.

Step Three: Make the Vinaigrette

Mix together 3 tbsp. olive oil, 1 tbsp. raspberry vinegar, and 1 tbsp. lime juice.
Stir well.
Refrigerate until needed.

Step Four: Assemble the Salad

Stir the vinaigrette, and then drizzle it over the salad, stirring well so the fruits and vegetables are coated evenly.
Mix in a little salt and pepper (however much you like).
Place the salad on a large serving dish and/or plate.
Core and slice 1 apple (Don’t peel it.)
Place 1 tbsp. of lime juice into a small bowl.
Dip each slice of apple into the lime juice, making sure both sides are coated with juice.
Place the apple slices around the outside of the salad, and then sprinkle the apples with some salt.
Place the cooked, blackened fish on top of the salad.
Serve immediately.

Slaw Burger on Kefir Bread

Sheila — Sun, 18 Apr 2010 04:39:44 +0000

The only way to eat a burger, in my opinion, is with it topped with a mound of coleslaw and all my favorite burger fixins.

But you gotta make sure you have the right bread for this sandwich though because it’s important your bread can hold the weight of this heavy sandwich. You don’t want your bread to get soggy and limp. So if you want a solid bread to support your slaw burger with all your favorite toppings, I recommend Kefir bread. It’s really easy to make and it’s tasty to boot!

Kefir Bread (Recipe Source: Chikousky Farms)

Cranberry Mandarin Coleslaw with Walnuts and Kale

Sheila — Thu, 12 Nov 2009 16:35:35 +0000

Last week when we were shopping in Whole Foods, I was hungry and needed a little snack so I took a peek to see what was on their salad bar. I saw a very interesting coleslaw with mandarin oranges, cranberries, kale, pecans, and cashews. There’s wasn’t a label to tell me the name and ingredients of the salad. So I asked one of the gals working in that department if she knew what was in the salad, but she couldn’t find a name or label. She did give me a sample, and oh my gosh, it was so incredibly delicious that I purchased some to snack on.

What’s funny is that I’m not a big fan of kale, but I loved how it tasted in the coleslaw. I’m really glad that I’ve found a way to incorporate this very nutritious vegetable into my diet.

Last night I was craving cabbage (that happens to me a lot) and so I decided to make a coleslaw similar to the one I had in Whole Foods. I didn’t have any cashews on hand, so I used walnuts. The salad in Whole Foods didn’t have mandarin orange juice in the coleslaw that I could taste, but I wanted my salad to taste even fruitier so I added the juice to sweeten it up.

I also used a balsamic vinaigrette instead of oil and vinegar. I love oil and vinegar but I wanted to see how it would taste with balsamic vinaigrette. It was great! I also wanted to make a festive looking dish, so I decorated with extra mandarin oranges. Here’s how it looked when I was done:

Cranberry Mandarin Coleslaw with Walnuts and Kale (Inspired by a salad I tried on Whole Foods’ Salad bar)

Ingredients:

green cabbage, shredded
kale, cut into small pieces
celery, (half stalk) diced
carrots, shredded
cranberries, dried
unsweetened mandarin oranges and the juice (2 four oz. cans)
walnut pieces
balsamic vinaigrette (you can substitute oil and vinegar)
Optional: purple cabbage, shredded (This would add another pretty color to the plate and would taste great too!)

Instructions:

Clean the cabbage, kale, carrots, and celery
Shred the cabbage and carrots
Cut the kale into small pieces and dice the celery.
Put all of the above vegetable into a large bowl, and then add a can of mandarin oranges and its juice, the dried cranberries, and walnuts.
Drizzle the mandarin orange juice from both cans over the coleslaw.
Then, drizzle some balsamic vinaigrette over the salad and toss.
Put the coleslaw on a large serving dish and then decorate around the salad with the mandarin oranges from the second can.

This salad not only makes a festive dish for the holidays, but it also is extremely healthy. If you’re concerned about filling up too much on starches and desserts, take a nice sized helping of this salad to help fill you up and satisfy your sweet tooth. If you’re watching your carbs closely, instead of using cranberries and oranges, use berries instead. It’s such a delicious salad that I’m going to make this again and again. In fact, I think I’ll have some right now as a matter of fact. How ’bout you?