Red Cabbage Slaw.

Here is another simple side side recipe that goes well with grilled meats, wraps, plantain, roast potatoes and many more dishes.

I love red cabbage because of its colour, obviously, given my love for colourful food. But also because of its numerous health benefits. It has vitamins C, K, A, B6. Minerals such as iron, potassium, calcium, zinc among others. It is colourful hence heavy on antioxidants that help protect our cells, helps fight inflammations and contains fibre too. Cabbage often gets a bad rap but once you know how to prepare it and the health benefits, it will make a worthy addition to your meals.

Red aka purple cabbage is great for your gut health.

The best thing about red cabbage is you can have it cooked as I did here as a stir fry, you can include it in your vegetable manchurian or raw like in this salad.

To get started, you will need:-

  • Half a red cabbage, shredded or sliced thinly.
  • 2 grated carrots.
  • 1 sliced onion.
  • Dressing is 1 tablespoon low fat mayo, 1 tablespoon mustard, 1 tablespoon honey, 1 tsp mixed herbs and some lemon juice, salt and pepper to taste.

To begin, slice your onion and soak in warm salted water to reduce bitterness.

Red cabbage “bleeds” a lot and it may colour all the other vegetables. I read that sprinkling some vinegar helps so decided to try it in this recipe and it kinda worked.
In a bowl, mix the salad dressing ingredients and taste to ensure it is seasoned well and to your liking.
Add the carrot to the shredded cabbage.
Rinse and squeeze the onions dry and add to the bowl, then add the dressing and mix well.
Colourful, refreshing and tasty!
Had mine with some grilled plantain and baked chicken.

I like the crunch of the cabbage against the tang of the mustard and lemon coupled with the sweetness of the carrots and honey in the dressing. The dressing is just enough to coat the vegetables well without overpowering it. The sweetness of the plantains and the lemon marinade in the chicken match the salad well, a perfect burst of flavour in each bite. The kids love it and so do I.

How do you prepare your red cabbage? Please share any red cabbage recipes I can try out.

Love,

Wanjoro.

Roasted Grapes, Cucumber and Goat cheese salad.

The best things about salads is not only are they so easy to put together, but they also give you the chance to load more vegetables in your little ones’ tummies and give different flavour and texture to the same old way of having your vegetables or fruits.

Grapes are quite tasty on their own, but roasting them introduces a whole other flavour profile and you can use them for dessert, to top cakes or salads or even as a snack on their own when chilled.

They are quite easy to roast too. Preheat your oven to 200° C, clean your seedless grapes, About a punnet and a half, toss them in a little bit of olive oil, pinch of salt and thyme (optional). Roast them in a baking pan lined with grease proof paper for 20-30 minutes till they shrivel a bit and the skin is blistering. Keep checking on them and turning them as they roast. Let them cool for a while. Once cooled completely, refrigerate in an airtight container and snack on them or use them in your different dishes.

Let’s get started on the salad:-

Half a red onion, sliced thinly, I garlic clove, minced, 2 small cucumbers, peeled and deseeded, 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 cup of goat cheee, crumbled, 1 tsp dried oregano, salt and black pepper, 1 cup of roasted grapes, half an avocado sliced (optional) and not in picture.
Mix the vinaigrette and set aside (the oil, vinegar, salt, black pepper, minced garlic and oregano)
Slice the cucumbers into half moons and arrange in your salad bowl, add I cup of the roasted grapes. Add the onions.
if using avocado, you an add it here.
Add the goat cheese and pour the vinaigrette all around the salad.
Mix gently and serve immediately.
It went pretty well with this greek lemon roasted chicken and potato dish.

This salad is so good you can have it on its own as a snack or light lunch, but it also works well with roast chicken and roast potatoes.

The roasted grapes have a ‘soft’ sweetness that blends well with the creamy goat cheese. The cheese I used here is not sharp and had some hints of rosemary that went well with the other herbs in the dish and the salad dressing. As usual cucumber was the chiller adding the refreshing layer to the salad.

This salad is really tasty, try it and let me know what you think.