Friday, July 1, 2016

Pickled Daikon Radish with Carrot

1) Shred vegetables
2) Sprinkle on 1 tsp salt...

...And 2 tsp sugar.

3) Stir together and let sit for 30 min.
4) Rinse and drain twice. Place in a jar. 
5) Make your brine. In a sauce pan bring to a boil:
1 c. white vinegar
1 c. water
1/2 c. sugar
Allow to cool.

6) Fill jar with brine. Refrigerate. Wait at least 3 hours before serving. Can store up to 4 weeks in refrigerator. 

Sunday, June 5, 2016

Apple Cole Slaw

Apple Cole Slaw

For the dressing, whisk together:

1/4 c. plain Greek yogurt
1/2 c. Miracle Whip light (or mayonnaise)
the zest of one lemon
the juice of one lemon (about 2 tablespoons)
1 to 2 tsp. of sugar
1 tsp. of Mrs. Dash 
1 to 2 tsp dried parsley
a pinch of garlic powder
a pinch of onion powder
salt and pepper to taste

Taste the dressing mix. Add more seasoning or lemon juice to your taste. 

For the slaw:
14 oz coleslaw mix (with cabbage and carrots)
1 large Fuji apple, julienne cut or grated
2 scallions, sliced thinly
I usually make the dressing in the bowl I will put the slaw in. Toss to coat the vegetables. Refrigerate 30 min or more for the flavors to meld. Top with parsley to serve. Serves 8.