Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.
1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish
Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.
A tomato-based vegetable soup from the Andalusia region of Spain. GAZPACHO
is intended to be served cold and is especially good on hot summer days. Which of course were here a few days ago.
Ripe tomatoes are the key ingredient in this recipe. Most GAZPACHO recipes allow for raw ingredients so by all means try this recipe RAW.
I prefer the flavour that roasted red peppers impart and because I roast and freeze my peppers I always have some on hand. If you like you can use jarred roasted red peppers.
*stale bread is also traditionally used to add bulk to this soup, so if you choose you may remove the crust from 1/2 a baguette, soak the bread in a little water and add it to the vegetables in your blender
2 lbs ripe tomatoes (6 medium)
1 cup roasted red peppers puréed (or 1 raw seeded and roughly chopped)
1 large cucumber seeded, peeled and roughly chopped
1/3 cup raw onion roughly chopped
2 garlic cloves pressed
1/4 cup + 1 tbsp sherry vinegar
1/2 cup really good olive oil
1 tsp smoked paprika
1 tsp hot smoked paprika
1 tsp fresh cracked black pepper
2 1/2 tsp sea salt
Start by scoring your tomatoes with an X, place them in a preheated oven 350′ for 30 minutes
Once cooled, the skin will peel off nicely.
Then toss the tomatoes, peppers, cucumber, onion and garlic in a blender for about a minute. *add the soaked bread with the vegetables if you choose
The mixture will look a bit chunky. Empty the contents into a large bowl and add the remaining ingredients. Add the olive oil in a steady stream, stirring to incorporate. Then chill for several hours and days. It tastes better several days later, so it’s perfect to make ahead.
This soup is quite thick so I’ve used it as a salsa in shot glasses with grilled shrimp. Garnish with some finely chopped peppers and cucumber.
Or serve in soup bowls with sliced avocado.