I always say I’ll keep my momentum going with making posts and recipes to share, but often times I just get so busy that I completely forget. I love to make things, but in all honesty, a lot of what I make either doesn’t make the cut aesthetically, or I eat it before I even think to take a picture. You win some, you lose some.
I hope everyone had a good Thanksgiving! Mine was small, but I did go to my parents’ house, against my better judgment. I was fine with eating alone, but decided that I would spend dinner with them, after we all decided that we had been sufficiently social distancing. Boy, was I wrong! COVID scare in the immediate family, and my test is scheduled for later today. Fortunately, they are asymptomatic and okay – fingers crossed that my test comes back negative, but I am quarantining for a few more days just to be sure. It’s a bummer that I have to miss the farmers market today, but it’s in the interest of public good. Sigh.
So did anybody cook anything really interesting for Thanksgiving? I made a creamed corn recipe that is a hybrid of a fancy Epicurious recipe crossed with a sweet elderly lady named Millicent’s creamed corn. It was delicious. I ate the carbs. I enjoyed the carbs. I am over the carbs. To that end, I am only likely continuing my ketogenic adventures until the end of the year. I’m considering skipping Dry January, because it’s the one indulgence I can still have during COVID. We will see.
I made an Asian Slaw that I want to share with you all, so I guess that’s what I’m sharing. I have been all over the place, and I can’t go to the store until Monday 😦 (I know I could order food and have it delivered, but I’m very particular about feeling my avocados before I buy them) This was made a few weeks ago, and it’s definitely really tasty! Plus, it’s paleo, keto-friendly and vegan!
Asian-Inspired Broccoli Cabbage Slaw (Paleo, Keto-Friendly, Vegan!)
Prep time: 10 min
Cook time: n/a
- 3 cups red cabbage, sliced very thin
- 1/3 red onion, also sliced very thin
- 2 cups fresh broccoli, cut into small, bite-size florets
- 1 large carrot, julienned
- 1 large handful cilantro, chopped
- 1 tbsp sesame seeds
- 3-4 stalks of scallions, sliced thin/on a bias
For the dressing
- ½ cup Vegenaise
- 2 tbsp sesame oil
- 1/3 cup rice vinegar
- sweetener of your choice, just a pinch to take out the tartness – I used a ½ tsp of monkfruit sweetener, but you can use a tsp of honey or maple syrup
- 1 tsp Tamari, soy sauce or coconut aminos (may not need as much sweetener if using coconut aminos, FYI)
- juice from ½ of a lime
- Mix together your salad ingredients in a large bowl. Separately, in a small bowl, mix together your dressing ingredients, whisking until emulsified.
- Combine dressing and salad ingredients. Allow to sit for at least 30 minutes prior to serving.
- Note – if kept overnight or in the fridge for a while, it may darken due to the soy sauce and red cabbage colors bleeding together. It’s still edible! I always have red cabbage in my fridge, so if it gets over-saturated, I freshen it up the next day with some fresh-sliced red cabbage. Of course, err in your best judgment, but I like to make my salads last 🙂