Mon_Mar_25_08:01:16_PDT_2019
I'm facing yet another episode of the Magical Never-ending Cabbage
Every time I buy a large head of cabbage, it seems to last forever and ever. I shred it, saute it, steam it for one dish after another, and yet I can never seem to use up the cabbage. Does it sound like I am complaining? Never. Cabbages are the stars of my vegetable crisper. Budget-friendly (the current 5-lb monster cost me 2 bucks and was grown on a local farm), sturdy enough to live in the fridge for a couple of weeks, and versatile, there is much to love here.
This impromptu salad was our dinner last night. I came home to a power cut, after being thoroughly soaked in the thunderstorm that precipitated the power outage. In the half-darkness of the kitchen and the black hole of the fridge, I groped for a few ingredients, chopped them together and put together a salad.
I had been playing with the idea of an avocado-based dressing for some time, with herbs and avocado and yogurt all blended into a thick, creamy dressing. With the food processor out of commission, the herbs went into the salad and the dressing was simply whisked by hand. If you are no salad lover, this is the kind of tasty dressing that will change your mind about eating a salad-only lunch. I speak from experience :)
Salad- In a large bowl, toss together
1 cup cooked black beans
ￂﾼ medium head of cabbage, thinly shredded
1 green bell pepper, thinly sliced
Handful of cilantro, minced
Season the salad with salt, pepper and some lemon juice.
Dressing- Mix together
Pulp of 1 ripe avocado
ￂﾽ cup yogurt
1 fresh hot green chilli pepper, minc ed
1 tbsp. minced onion
Salt and freshly ground black pepper.
Pile the salad on a plate and ladle on the dressing!
In shades of pastel barely-there green, this dressing looked innocent enough, but the heat of the green chilli asserted itself in every bite.
With three kinds of peppers (bell pepper, chilli pepper and peppercorns), this salad is heading to the soup/salad event No Croutons Required- the theme this month is Peppers.
Every time I buy a large head of cabbage, it seems to last forever and ever. I shred it, saute it, steam it for one dish after another, and yet I can never seem to use up the cabbage. Does it sound like I am complaining? Never. Cabbages are the stars of my vegetable crisper. Budget-friendly (the current 5-lb monster cost me 2 bucks and was grown on a local farm), sturdy enough to live in the fridge for a couple of weeks, and versatile, there is much to love here.
This impromptu salad was our dinner last night. I came home to a power cut, after being thoroughly soaked in the thunderstorm that precipitated the power outage. In the half-darkness of the kitchen and the black hole of the fridge, I groped for a few ingredients, chopped them together and put together a salad.
I had been playing with the idea of an avocado-based dressing for some time, with herbs and avocado and yogurt all blended into a thick, creamy dressing. With the food processor out of commission, the herbs went into the salad and the dressing was simply whisked by hand. If you are no salad lover, this is the kind of tasty dressing that will change your mind about eating a salad-only lunch. I speak from experience :)
Salad- In a large bowl, toss together
1 cup cooked black beans
ￂﾼ medium head of cabbage, thinly shredded
1 green bell pepper, thinly sliced
Handful of cilantro, minced
Season the salad with salt, pepper and some lemon juice.
Dressing- Mix together
Pulp of 1 ripe avocado
ￂﾽ cup yogurt
1 fresh hot green chilli pepper, minc ed
1 tbsp. minced onion
Salt and freshly ground black pepper.
Pile the salad on a plate and ladle on the dressing!
In shades of pastel barely-there green, this dressing looked innocent enough, but the heat of the green chilli asserted itself in every bite.
With three kinds of peppers (bell pepper, chilli pepper and peppercorns), this salad is heading to the soup/salad event No Croutons Required- the theme this month is Peppers.
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