I can’t remember if I mentioned it here, but my computer kerplunked in November last year, so I have gotten a Mac. My first one ever. It’s skinny, silver, and super pretty. And as thrilled as I am with my new little piece of technology, I’m still figuring out how to use it. As a pledged PC girl… Mac and I are still becoming friends. The point is, I did back up my computer, but I haven’t been able to access my back-up drive because it’s formatted only for PCs and I only have a Mac. So I’ve lost a million recipes I’ve written (during class) and all those pictures I haven’t shown you yet. I mean… I posted the embarrassing ones of my friends on facebook, but I just didn’t get around to sharing them with you in conjunction with my recipes.
But maybe that’s an amazing thing… All new things for this year. I like new! Speaking of new, I recently purchased a handheld mandolin so I could feed my obsession with shredded red cabbage salad. I made it first using my mother’s amazingly thin and sharp chef’s knife… but I’m terrified of sharpening my own knife (come on… all that shing and shang while to fling your blade up and down the sharpener… just seems like an accident waiting to happen) so chopping all that cabbage was a snore at my apartment. So I bought that little mandolin. I love it. LOVE it. I think it loves me back, though it first nipped the tips of my fingers off… but now we are friends.
Pink Slaw (Kaprise Kitchen)
The best part of this salad is how pretty it becomes after wilting a bit. The beautiful purple melts a little and turns the white sections of cabbage into bright pink slices.
- One head of purple cabbage, medium/large
- 2 limes
- 1 small mandarin
- 1/3 cup of olive oil
- 1 tablespoon of mustard
- 1/2 teaspoon of sea salt
- Quarter and core the cabbage
- Thinly slice the cabbage. If you have a food processor, you can use the slice function. But if you’re like me and have a mini food processor, go ahead and use a knife. OR that zippy new mandolin.
- Sprinkle shredded cabbage with salt
- If you have purchase spray free fruit, zest one of the limes. Juice limes and mandarin for about 1/2 cup of juice
- In a small jar, shake together juice, olive oil, and mustard until creamy.
- Toss shredded cabbage with 1/2 of the dressing before adding more as to taste. (The amount of dressing you use is up to you… and somewhat related to how large or small your cabbage is)
- Salad will keep in a well sealed container and refrigerated for about 4 or 5 days.
And, since I didn’t take pictures of my pink salad (I wolfed it down right out of the bowl), here are some pictures for the last couple weeks.
Thanksgiving Turkey, slathered with thyme, lemon zest, and butter. 🙂 Pretty!