22 February 2012

Hot & Tangy Slaw


Cabbage is good for you. There I said it. Don't forget it you health foodie you. If you are unaware "slaw" as it's known, is not just for mayonnaise. I know for some of you this will be a complete & utter sHoCk & disappointment. But for others of you it may be a relief, like to Hubby who hates mayo (& my friend Meg who's in the same camp). This recipe is great for fast & easy. + I think it would be even better if you added some roasted organic, humanely raised without antibiotics chicken slices to the slaw. I added tofu (of course) as you see above. But remember chefs & cooks in the making...make it Votre Propre (your own)!



Add 10 ounces of red cabbage to a bowl.

 Slice a 1/2 a white medium onion thin & add it to the bowl of red cabbage.


Add 1/2 cup of cider vinegar, 1/3 cup fresh squeezed orange juice with pulp (okay from concentrate if you must), 3 teaspoons granulated sugar, & 1/2 large cored & diced jalapeno to a sauce pan on medium heat. Heat the sauce until all the sugar dissolves. When done, add the warm sauce to the cabbage. Mix thoroughly & let sit for 10-15 minutes.

In the mean time feel free to cook 8 ounces of chicken or tofu (or anything you'd like) to add into the slaw. Serve.
Hot & Tangy Slaw
serves 4

10 ounces Red Cabbage, shredded
1/2 medium White Onion, sliced thin
1/2 cup Cider Vinegar
1/3 cup Orange Juice with Pulp
3 teaspoons Granulated Sugar
1/2 large Jalapeno, cored and diced finely
8 ounces Chicken, Baked Tofu, cubed or sliced (optional)

Add the cabbage and then the onion to a large bowl. Mix thoroughly. 

In a saucepan on medium heat add vinegar, orange juice, sugar and jalapeno. Heat until the sugar dissolves in the sauce. When done, add the warm sauce to the cabbage. Mix thoroughly & let sit for 10-15 minutes.

In the mean time feel free to cook 8 ounces of chicken or tofu (or anything you'd like) to add into the slaw. Mix. Serve immediately!! 

Enjoy,

                                                          Elle


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