Spicing Up Your Salad Routine

by Coach Caroline

I eat a lot of salads. But sometimes I need to spice things up. That’s when I’ll switch gears and make slaw.

I start with a good healthy dose of greens in the form of cabbage, but unlike a salad that will wilt soon after being dressed, slaw gets better with time, so makes for excellent leftovers.

Personally, I don’t like a sweet slaw or one that is too creamy. Rather I like a little spice, and one that will pair well with several dishes. 

I start with two bags of angel hair coleslaw (or you can finely slice your own cabbage). Bonus points for you if you like the carrot and red cabbage variety. I’m a purist, so I stick to angel hair.

Then seed and dice 2 jalapenos and add a handful of chopped cilantro. Add to cabbage.

In a separate bowl, combine 1 cup of Duke’s mayonnaise and ½ cup rice (or white) vinegar. The rice vinegar has a slightly different flavor, which I prefer. Add a little more vinegar if you like more acidity. Mix well.

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Then stir in the juice of one lime and 2 tablespoons Colman’s dry mustard.

Trust me, go with the Colman’s brand.

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Stir wet ingredients into cabbage mixture and refrigerate.

I broiled some pre-formed sliders from Central Market in the oven for 3 minutes per side.

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Top with the slaw, add a side of leftover corn off the cob, and we are all set for a healthy, but quick and easy, dinner.

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The best part? This slaw is so versatile. Tomorrow we’ll have shrimp tacos, so I’ll dice some mango and red onion to add to my slaw, and throw it on top of the shrimp with cojita cheese.

Slaw goes hand in hand with BBQ, so our next meal will include some leftover chicken, and add a sugar-free BBQ sauce and a roasted sweet potato.

1 salad, 3 dinners. Enjoy!

SLAW INGREDIENTS:

  • 2 bags cabbage 
  • 2 diced jalapeno
  • 1/2 cup chopped cilantro
  • 1 cup Duke's mayonnaise 
  • 1/2 cup rice wine vinegar
  • 2 tablespoon Colman's dry mustard
  • 1 lime, juiced

INSTRUCTIONS:

  1. Seed and dice jalapenos and cilantro. 
  2. In a large bowl, combine with shredded cabbage.
  3. In a separate bowl, whisk together Duke's mayonnaise and rice (or white) wine vinegar.
  4. Add the lime juice and Coleman's dry mustard. Continue mixing until well incorporated. 
  5. Combine the wet ingredients with cabbage mixture, taste for acidity and seasoning then adjust as desired. 
  6. Refrigerate immediately.  
makenzie carpenter