We celebrated Valentine's Day a night early here. We made a delicious meal with a beef tenderloin roast from Livengood Family Farm using this simple recipe and purple cabbage coleslaw (it made the plate look very festive!) I make a lot of coleslaw. It's simple, can be a side or a main dish if I add some meat, and cabbage stores well. It's easy to make variations by changing the vegetables (try rutabaga or radishes in there too, or I have even used peeled broccoli stems), the vinegar and the nuts or seeds.
Ingredients:
Cabbage
Carrots
Olive Oil
Sugar, agave nectar or local honey
Rice Vinegar (try balsamic or apple cider to get a different flavor)
Salt
Toasted nuts or seeds (sunflower, pepitas, sesame, almond slivers).
Shred the cabbage and cut the carrots into slivers. Add to a large bowl. In a large measuring cup, add 2 to 1 vinegar to oil ratio, so 1/2 cup vinegar and 1/4 cup oil and then some sweetener to taste. Whisk together and add a pinch of salt. Pour over your cabbage and carrot mixture.
Before serving, toast seeds and nuts in the toaster oven. Mix in to the coleslaw and serve.
Our dinner was so tasty, we are already wondering when we can make it again. We love local food! What did you make?
Ingredients:
Cabbage
Carrots
Olive Oil
Sugar, agave nectar or local honey
Rice Vinegar (try balsamic or apple cider to get a different flavor)
Salt
Toasted nuts or seeds (sunflower, pepitas, sesame, almond slivers).
Shred the cabbage and cut the carrots into slivers. Add to a large bowl. In a large measuring cup, add 2 to 1 vinegar to oil ratio, so 1/2 cup vinegar and 1/4 cup oil and then some sweetener to taste. Whisk together and add a pinch of salt. Pour over your cabbage and carrot mixture.
Before serving, toast seeds and nuts in the toaster oven. Mix in to the coleslaw and serve.
Our dinner was so tasty, we are already wondering when we can make it again. We love local food! What did you make?
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