Hello Monday. Hello friends. How was your weekend? Mine went by fast as usual. On Saturday, we went to some second hand stores and made some good finds (a set of old teaspoons, coffee cups and saucers). After the treasure hunt for old dishes, we made sushi for lunch. I never get tired of salmon and wasabi. The weather was as wintery as expected. Saturday was record cold (-22 F/-30 C) and we got lots of more snow yesterday. It's actually still snowing. Everything looks so light and fluffy - I just want to go jump in!
The organic vegetable stand at the food market had some beautiful red cabbages that made me think about this recipe immediately. This dish has a lot of strong flavors working for it; blue cheese and walnuts really compliment the red cabbage slaw. I like to serve the slaw with well cooked and thinly sliced ham and French baguette. Gorgeous colors and flavors.
Ingredients (serves 4)
- 1/2 red cabbage
- a handful of frisee lettuce
- a small handful of flat leaf parsley
- 2 tablespoon mayo
- 3 tablespoons cream fraiche
- a dash of white wine vinegar
- a small piece of blue cheese ( about 1/2 cup)
- a handful of walnuts
- sliced ham
- French baguette
Cut the cabbage into thin strips for the slaw. Rip frisee lettuce and finely chop the parsley leaves, and combine all three in a bowl. Mix in mayo and creme fraiche. Add a bit more mayo or creme fraiche if you like the slaw creamier. Season with vinegar to taste. Crumble blue cheese and walnuts in. Mix well. Serve with sliced ham and crusty slices of baguette.
{ recipe adapted from delicious magazine }
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