Another one of the yummy things I made during my Memorial Day barbecue was Cilantro Cabbage Slaw with Black Beans, Carrots and Red Bell Peppers. I really enjoyed this twist on your usual cole slaw. There’s no mayonnaise in this one so it’s a great one to bring to picnics or outdoor activities!
Cilantro Cabbage Slaw with Black Beans, Carrots and Red Bell Peppers (Serves 6)
Recipe from Phillis Carey
6 Tbsp cilantro leaves
1 tsp. minced peeled fresh ginger
1 tsp. minced garlic
3 Tbsp rice vinegar
1 1/2 tsp. Dijon mustard
1 Tbsp sugar
1/2 tsp. salt
1/3 cup grapes or vegetable oil
4 cups finely shredded green cabbage
1-15 oz. can black beans, drained and rinsed
1/2 cup julienned (thin strips) carrots
1/2 cup julienned (thin strips) red bell peppers
2 Tbsp chopped cilantro leaves
1. For dressing, place cilantro, garlic, vinegar, mustard, sugar, salt and oil in a blender or food processor and puree; set aside or refrigerate up to 24 hours.
2. When ready to serve, toss the cabbage, black beans, carrots, red peppers and chopped cilantro with enough dressing to coat well. Serve. (Can prepare up to an hour ahead.)
Monday night’s dinner was courtesy of Trader Joe’s.
Wild Salmon in Yogurt & Mint Sauce with Orzo Pasta, Spinach & Zucchini.
I added some steamed asparagus to it. It was definitely more food than I expected out of that little package. But I probably wouldn’t buy it again. It just wasn’t anything special.
I took the kids to school, then ran errands. I had intentions on finally getting the gym but I had to help out at school and knew I had a ton of stuff to do before getting ready for my husband to host his poker group at our house.
Lunch was Ginger Sesame Ahi Bowl at Green Spot Salad Company.
Yes, I brought my own mini Sriracha keychain bottle. I am that person.
I worked at the school in the afternoon for a bit, then brought the kids home and started getting ready for my husband’s friends to arrive for poker.
For an appetizer, I made Baked Stuffed Artichoke Bread (recipe coming):
This is basically like crack stuffed bread. Unreal.
For the main event, I made Green Salad with Pesto Dressing (recipe coming):
Chicken and Asparagus Bow Tie Pasta with Mustard, Thyme Sauce and Feta Cheese (recipe coming):
I filled up on so much Stuffed Artichoke Bread, that I wasn’t super hungry for dinner.
It’s too bad I didn’t have more room because dinner was fabulous!! I froze the rest of the pasta for another time. Fingers crossed that it freezes well!
Dessert was Homemade Double-Chocolate Pudding with Whipped Cream and Chocolate Shavings (recipe coming):
So simple, yet so decadent and good.
Another crazy day ahead of me. My mom is coming into town today for my son’s lower school graduation tomorrow. We have a ton of stuff planned for the next few days!
Chocolate or vanilla pudding? Chocolate all the way!
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