d's delights- cooking and crafts

SB Slaw Here is the slaw recipe I made today.   I did not shred my own cabbage- bought the store bought shredded stuff.   I would prefer it fresh-   but sacrifices have to be made when you are trying to eat healthy while dealing with a toddler…I bought a small bag of regular green cabbage and a small bag of red cabbage.   The green cabbage had a few bits of carrots in there too.   The recipe calls for 4 cups each of shredded red and green cabbage. Dressing: 1 C mayonnaise 3 Tbs Dijon mustard (I always use a bit more) 3 Tbs cider vinegar 1 ½ tsp celery seeds 1 tsp sugar substitute.   (Ok I used the real thing here, but wound up using 2 tsp instead.   I like slaw to be a little sweet too.) Fresh Ground Salt and Pepper to taste Mix the dressing ingredients   together, then add it to the shredded cabbage.   Serve chilled. This was pretty good… I would have liked it a little sweeter, though.   But still quite good and easy if you don’t shred the cabbage yourself!

Red Leaf, Avocado and Apple Salad Dressing:                2 Tbs Olive Oil                2 tsp lemon juice              ½ tsp Dijon mustard                Salt and Pepper Red Leaf Leaf lettuce, washed and torn ½ Avocado, chopped or sliced ½ Large (or one whole small) Granny Smith Apple, chopped or sliced Shake up dressing ingredients.   I used more Dijon mustard because I like it. Tear up some red leaf lettuce, add the avocado and apple.   Toss in dressing. This was pretty quick to make, and it was yummy. Tips: To save half of your avocado, put some olive oil on the bottom of a plastic container, then put the avocado upside down in the container, making sure to seal in all the sides with the olive oil.  Put in fridge, and you can use it the next day. also, you can add some cucumber.