Ian Pike 10 a.m., Feb. 22
Tricolor Tropical Slaw
Submitted by Mango
I love cabbage and will eat it in almost any incarnation, but I especially love coleslaw and cabbage salads. I enjoy inventing new and tasty ways to prepare them and cabbage is really easy to doctor up to create completely different taste sensations from savory to sweet. Since summer is here, I wanted to make a light, fruity cabbage salad that would conjure up fond memories of Hawaii, one that can be easily made and enjoyed in your own backyard. So bust out the tiki torches and have a bowl of slaw.
- 1 small head green cabbage, thinly sliced (approximately 6 cups)
- 2 medium sized carrots, shredded
- 6 small red radishes, shredded
- 4 tbls frozen orange juice concentrate
- 6 tbls fresh lemon juice (1 large lemon)
- 1 cup fat-free plain yogurt
- 2 tbls mayonnaise
- 1 cup canned, crushed pineapple
- 1 tsp celery seed
Cut the head of cabbage in half with a large sharp knife, and remove and discard the core, or save the core for another use ( example: cut up the core into tiny pieces to throw into a quesadilla or a stir fry, yum!). Thinly slice the cabbage and place into a medium to large sized bowl. You can also use a bag of pre-sliced, bagged cabbage, but hand- slicing the cabbage is very zen-like experience and very enjoyable. Shred 2 medium carrots into the cabbage along with 6 small to medium sized red radishes (note: the small ones are sweeter). For the dressing, use a 2 cup sized glass measuring cup (simply because you can see what you are doing and it has a spout) then combine 4 Tablespoons of slightly thawed orange juice concentrate, 6 Tablespoons fresh lemon juice (1 large lemon), 1 cup fat free plain yogurt, 2 Tablespoons mayonnaise (or Veganaise, if you prefer), 1 cup canned, crushed pineapple (in its own juice, not syrup), and1 teaspoon celery seed. Mix well then pour over the cabbage, carrot, radish mixture. Toss to coat. May be served immediately, but tastes best when left to chill for an hour or overnight.
Added Thursday, July 9, 2009