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Freezer Slaw
This recipe was submitted to us by Carolyn.
Freezer Slaw with Cabbage and Cucumbers
1 gallon chopped cabbage
1 tablespoon salt
4 small onion
4 cucumber
2 carrots
2 small peppers
1 teaspoon celery seed
2 cups sugar
1 cup vinegar
1/2 cup water
Mix cabbage and salt. Let stand 30 minutes, then drain. Chop the onions, cucumbers, carrots, and peppers. Add to the cabbage, along with the celery seed. Set aside. Boil the sugar, vinegar, and water for 1 minute. When cold pour over the cabbage mixture, mixing well. Let stand 5 minutes before putting into containers to freeze.
Vegetable Bowl with Yogurt Lime Dressing
Yogurt Lime Dressing
In a small bowl combine 1/2 cup plain yogurt, 2 Tbsp. lime juice, 1 Tbsp. soy sauce, 1 Tbsp. chili powder, and 1 clove minced garlic. Whisk in 1/4 cup olive oil until well combined.
Vegetable Bowls with Yogurt Lime Dressing
1 recipe Yogurt Lime Dressing
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. dried oregano, crushed
1 tsp. olive oil
1 lb. sweet potatoes (2 – 3 medium), peeled and cut into cubes
1 15 oz. can black beans, rinsed and drained
1 cup cherry or grape tomatoes
1 medium avocado, halved, seeded, peeled, and chopped
1 head Bibb Lettuce
1/2 cup thinly sliced green onions
Prepare Yogurt Lime Dressing and set aside. In a small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil. Set aside. Place sweet potatoes in a medium microwavable bowl. Place beans in small microwavable bowl. Evenly spoon half soy sauce mixture on potatoes, and half on beans. Toss to coat. Cover bowls with vented plastic wrap. Microwave sweet potatoes on high power for 9 minutes or until tender, stirring occasionally. Set aside. Microwave beans on high power 1 to 2 minutees or until heated through, stirring once.
In four bowls or salad plates, place a bed of Bibb lettuce to form a bowl for vegetables. Divide potaotes, beans, tomatoes, and avocados among lettuce leaves. Sprinkle with green onions. Drizzle with dressing and serve with garlic toast or fresh French rolls.
Chickpea Salad
Chickpea Salad
2 cans chickpeas, rinsed and drained
2/3 cup red wine vinaigrette
1 seedless English cucumber, cut into chunks
1 pint grape tomatoes, halved
3/4 cup sliced scallions
3/4 cup chopped fresh parsley
4 oz. feta cheese, crumbled
Combine first four ingredients in a large serving bowl. Cover and refrigerate for 30 minutes. Add remaining ingredients and toss to mix.
