Mango Sesame Coleslaw

Mango Sesame Coleslaw

As the weather finally improves in my neck of the woods, my thoughts turn to grilling season with eager anticipation of barbecued chicken, grilled fish, chops and steaks. Although I am a major carnivore at heart, I do like to balance all that grilled meat with beautiful, colorful and healthy salads and vegetable side dishes to brighten up our summertime dinner plates.

I am a big fan of adding fruit to salads, and it has always been an easy, tasty and very successful way of getting the kids (and me) to eat lots of vegetables. Some beautiful ripe mangoes on sale at the local market this week were the inspiration for this simple, sweet and slightly spicy salad. I know it will return more than once at family dinners this summer.

The salad consists of:

• 2 cups chopped savoy or Napa cabbage
• 1/2 large red pepper sliced
• 1 large mango, sliced

For the dressing 

• 4 tbsp rice wine vinegar
• 1/4 cup peanut oil
• 2 tbsp brown sugar
• 1/4 to 1/2 tsp chili flakes 
• 1 tsp freshly grated ginger root
• pinch salt
• 1/4 tsp ground pepper
• 1/2 tsp toasted sesame oil (or to taste)

Shake all the dressing ingredients together in a covered bottle and pour over the salad ingredients. Toss together well and serve with a garnish of toasted sesame seeds.

Sautéed Cabbage w/ Sour Cream

Cabbage + Sour Cream + Pasture Butter = pure deliciousness!  

This dish is a childhood favorite of mine and I love it even more as an adult.  It's only 4 ingredients and so easy to make.  I hope you enjoy it as much as my family does.

Sautéed Cabbage w/ Sour Cream

Equipment: Cutting Board, Knife, Large Sauté Pan/Skillet w/ Lid, Wooden Spoon/Spatula

·      1 head cabbage – any variety, cored and finely shredded

·      3 tablespoons pasture butter (See Resources)

·      ½ cup homemade or organic sour cream

·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep the cabbage - quarter, remove the core, and finely shred/chop the cabbage.  If using Napa cabbage, remove the tougher, white bottom, then finely shred/julienne. 

2.   Melt butter in sauté pan over medium heat.  Once butter is melted, add shredded cabbage.  Cook over medium-high heat for about 8 minutes, stirring occasionally.  Stir to make sure no cabbage is sticking to the pan, then COVER with lid for about 2 minutes.   

3.   Remove from heat, add sour cream, season with salt and stir to combine.

4.   Serve immediately. 

Yield: Makes about 2-3 cups cooked.


This post is part of Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Allergy-Free Wednesdays Blog Hop @ Gluten-Free Pantry, These Chicks Cooked Recipe Swap @ This Chick Cooks, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health.

Colcannon

Colcannon is so delicious, it’s a traditional Irish dish full of yummy potatoes and cabbage.  Yum, yum, yum!

I feel the need for a disclaimer here, this is NOT an authentic Colcannon, but it’s pretty close.  My version uses sour cream, an authentic one does not.  Normally the potatoes will be steamed, then peeled, but I prefer the skins on for the added nutrition (but honestly, this is optional).   And typically Colcannon will have ham in it, usually cooked the day before, but I use bacon instead. 

Colcannon

This is a wonderful dish for St. Patrick’s Day, but perfect for any other occasion too. 

Equipment: Cutting Board, Knife, Large Stockpot, Medium-Size Saucepan, Large Bowl or Casserole Dish, Potato Masher, Colander

·      3 pounds organic potatoes, washed and scrubbed (I prefer Yukon Gold’s)

·      9 tablespoons pasture butter, divided (See Resources)

·      1 cup whole milk from pastured cows (See Resources)

·      8 ounces homemade or organic sour cream

·      1 teaspoon Celtic sea salt (See Resources)

·      1 head green cabbage or Napa cabbage, cored and finely shredded

·      Filtered water

·      1 recipe of Baked Maple Bacon, crumbled (optional)

1.    Wash, scrub and prep the potatoes.  If you don’t like skin in your mashed potatoes, peel the potatoes.  If using Yukon Gold potatoes, cut into quarters, otherwise cut potatoes into about 1-inch chunks. 

2.   Add potato chunks into a large stockpot.  Cover with just enough water to cover the potatoes (literally just enough, do not pour too much water into the pot).  Bring to a boil, uncovered.  Once boiling, reduce to a low boil for about 15-20 minutes, until potatoes are fork tender (will fall apart easily when poked with a fork). 

3.   In a medium-size saucepan, heat the milk over low heat. 

4.   While potatoes are cooking, wash and prep the cabbage.  I used Napa cabbage, removing the tougher white bottom, then julienne the green leaves.  If using regular green cabbage, quarter, remove the core, and finely shred/chop the cabbage.  [Note: I prefer shredded/julienned pieces in the Colcannon, but if you prefer smaller pieces, make sure to chop/dice the shredded cabbage.]   Set aside.

5.    Once potatoes are cooked, pour potatoes into a colander over the sink.  Add strained potatoes to a large bowl or a 9x13 casserole dish (I use a casserole dish, I find it’s much easier to mash potatoes large quantities of potatoes).  Add 8 tablespoons of butter to the potatoes.  Slowly add the warmed milk and sour cream.  Using a potato masher, mash all of the potatoes, stirring to combine ingredients, until there are no lumps anymore, or until desired consistency.     

6.   Add shredded cabbage into the same stockpot, cover with just enough water to cover the cabbage.  Bring water to a boil, boil for about 1 minute or until the cabbage turns a bright green color.  When the cabbage is bright green, remove from heat, add 1 tablespoon of butter, stir and cover for 1-2 minutes.  Strain through colander and add cabbage to the mashed potatoes.  Stir to combine. 

7.   Add ¾ of the crumbled bacon to the Colcannon and stir to combine.

8.   Serve hot, topped with extra pasture butter and crumbled bacon pieces. 

Yield: Makes 6-8 servings.

Storage: Store leftovers in an airtight container in the refrigerator.  It’s wonderful heated up the next day. 

Vegetarian Option: Omit the bacon.

Optional Toppings: Pasture Butter, Crumbled Bacon, Lacto-fermented Sauerkraut, Lacto-fermented Kimchi


This post is part of Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, and Freaky Friday @ Real Food Freaks.