Looking back, it seems that I only ever posted the rough draft of my beet cabbage shred (based on Orangette’s Red Seasonal Salad). It’s something I make pretty frequently, now, so it has a more regular form. I guess I should write it up properly.
Beet Cabbage Shred
Peel your beets. Cut them in half, and then slice them thinly into half rounds. This is fast and small enough, but feel free to juillienne if that appeals to you more.
Cut off a chunk from a purple cabbage head and slice it thinly so that it shreds. You should have anywhere from equal amounts beet and cabbage to twice as much cabbage.
Peel a purple onion, slice it in half, and then cut paper thin slices off of that.
Alternate handfulls from these three piles into a large container so that you start the mixing process.
Depending on your tastes and the spiciness of your peppers, take one or two jalapeno peppers. Cut the flesh off the pepper and slice them into thin strips. Add to the mixture.
Add a tiny pinch of salt, about a teaspoon of sugar, a generous grinding of pepper, and then start mixing properly.
Squeeze 2 limes into the countainer. And add about 1/8 of a cup each of rice vinegar and red wine vinegar. Mix thoroughly. Taste. See if it needs more sugar, acid, or pepper.
If you have fresh, add cilantro and/or parsley.
This lasts at least a week in the refrigerator. And we aware that eating large quantities of this will make you excrete purple – that’s not a health problem.
To Do List
Cooking with Catladies – experiment 1
- Thai beet slaw/salad (needs a better name)
- peel and slice thinly 1 beet
- shred a complementary amount of purple cabbage
- halve a purple onion and slice one thinly
- Jalapeno, seeded, sliced into thin matchsticks (core reserved for stock)
- make dressing of:
- 1 clove garlic, minced
- 2 tsp sugar
- 1 teaspoon vinegar (still haven’t decided between rice vinegar for the thai theme or red wine vinegar for the color theme)
- juice of 1/2 lime
- 1 tsp good olive oil
- toss together with some generous grinds of black pepper
- give a further toss with 1 Tbsp chopped cilantro
- ETA:decided on 1 teaspoon of each kind of vinegar – needs more lime juice!
- Thai-inspired chickpea taco filling (version 1)
- Drain a can of chickpeas
- fry 1 tsp shredded fresh coconut (no really, from a coconut – no sugar added), purple onion, garlic, ginger, cilantro stems, jalapeno flesh in 1 tsp olive oil.
- Add half the can of chickpeas, juice of 1/2 the lime, 1 bay leaf, and some lime zest
- Add a mixture of vegetable stock and water and cook until no longer thin.
- Thai-inspired chickpea taco filling (version 2)
- fry 1 tsp fresh coconut in 2 tsp olive oil
- add 1/2 tsp thai green curry paste
- Add the rest of the chickpeas and a similar mixture of vegetable stock and water
- cook until no longer thin
- ETA: Instead of one or the other, it should be both – add some green curry paste to the first recipe to give it a yummy base flavor. And don’t forget to add a little salt in the cooking
Hang up stuff in closet
Clean off kitchen table
1 hr pilates