Sesame Ginger Slaw

Sesame Ginger Slaw

Sesame Ginger Slaw

Cole slaw. I love it. When we go out for dinner and I’m offered the choice of a side salad or slaw? I’m going with the slaw. Maybe, I just love cabbage. What I don’t love, is a mayonnaise based dressing, all-the-time! Change it up. Give me something different. Something that will make me go – wow! I like wow. Wow is good. This sesame ginger slaw is wow. Try it, you’ll be hooked. I needed something to serve to my vegan friends, and that left mayonnaise out of the question. I know there are vegan options available. But, the store was so far away, and I’m kinda lazy, so I went with what I had on hand. The result was a light, refreshing, simple to make slaw, that will make you go wow!

The ingredients:

sesame slaw ingred

The line up

You’ll need 8 cups of shredded cabbage. There’s also 4 scallions, a knob of ginger for grating, some dijon, rice vinegar, toasted sesame oil, black sesame seeds and agave syrup. There’s no need to haul out the heavy food processor. All you need is a cutting board and a knife. Turn the cabbage upside down, cut through the cabbage on each side of the core. Next, cut the core out of the center silce and toss it (the core) away. Lay one half, face down and slice it into thin strips.

shredding cabbage

Shredding the cabbage

Then, cut in half in the opposite direction.

shredded cabbage

cut,cut,cut it up

Cut up the rest of the cabbage in the same manner. Dump it all in a large bowl. Take your scallions and slice them on the diagonal, very thinly.

slice scallions

slice, slice, slice it up.

Throw them in the bowl with the cabbage.

cabbage

Use a big bowl!

Time to make the dressing. Get out a nonstick fry pan. Use at least a 10 inch pan. Heat it over medium for a bit, then, add the black sesame seeds. I used black because the color contrasts against the cabbage nicely.

toasted sesame seeds

Toasting the black sesame seeds.

Don’t walk off! This only takes 2 to 3 minutes. Stir them around and when you smell the toasty goodness, they’re done. Pull them off the stove. Save a teaspoon for garnish, just before you serve the salad. Time to grate the ginger.

grated ginger

grate ginger

I don’t waste time peeling it. I keep the ginger in the freezer and just pull out a chunk when I need it. I just run it across the grater and the brown peel just stays on the top. Nothing but great, grated ginger on the other side!

Get out a small bowl. To it, add the dijon, toasted sesame oil, grated ginger, agave syrup and rice vinegar.

sesame slaw dressing

sesame slaw dressing

Add in the toasted sesame seeds and whisk it all together.

sesame slaw dressing

Dressing is done

Now, if you’re not going to serve the slaw right away or you’re going to take it somewhere, cover up the dressing and stuff it in the fridge. You don’t want to dress the slaw until you’re ready to serve it. Cabbage does funky stuff to dressings. It makes them all watery and yucky. So, wait to dress. The slaw, not yourself. Unless, that’s how you roll. When you’re ready to serve the slaw, pour the dressing over the cabbage scallion mix and toss to coat. Sprinkle those reserved toasted sesame seeds over the top to purty it up.

Sesame Ginger Slaw 2

It’s right purty!

You can eat this by itself, like I did, right after I took it’s picture or serve it as a side for sandwiches, grilled tofu, dinner omelettes, or whatever! It’s a wow slaw, so wow somebody with it!

Sesame Ginger Slaw
Author: 
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
A simple, refreshing vegan slaw that's easy to make.
Ingredients
  • 8 cups of chopped cabbage
  • 4 scallions
  • 1 Tablespoon black sesame seeds – divided.
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon grated fresh ginger
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon agave syrup
Instructions
  1. Place chopped cabbage in a large bowl.
  2. Slice the scallions on the diagonal. Add to the cabbage and toss to combine.
  3. Using a dry, nonstick fry pan over medium heat, toast the black sesame seeds. Stir occasionally 2 to 3 minutes or until fragrant.
  4. In a small bowl, whisk together the rice vinegar, Dijon mustard, grated fresh ginger, toasted sesame oil and the agave syrup. Add in the toasted black sesame seeds, reserving 1 teaspoon for garnish. Cover and refrigerate until ready to serve. When ready to serve, whisk dressing and pour over cabbage mix, tossing to coat. Sprinkle top with reserved sesame seeds and serve.
  5. NOTE: If you are not serving to vegans, honey may be substituted for the agave syrup.

 

Avocado and Tofu Salad Wraps

Avocado and Tofu Salad Wraps

Avocado and Tofu Salad Wraps

This recipe is for a quick and easy lunch. These wraps pack so easy, that you’ll be able to take one anywhere. We just took ours on a road trip from Florida to Arkansas. They travel well and are far better for you than standard roadside fare.

Since I live in a sub-tropical climate, we have access to avocados year round. I take full advantage of that fact and eat them all up, as often as possible! They are a good source of potassium, vitamin C and fiber! Get your avocados out and let’s get started.

The ingredients.

avocado wrap ingred

Oh look, tofu!

Hmm, did I forget to mention that the wrap also has tofu in it? Well, it does. Did you know that tofu is an excellent source of calcium and iron? Now you do! The tofu ups the protein of the avocado salad mix. More protein means you stay fuller, longer. I chose the sun dried tomato wraps this time, but any tortilla will do.

Step one – open and drain the tofu. Pat it dry with paper towels and set it aside.

tofu

dry the tofu

Step two – cut 2 avocados in half and remove the pits.

half avocados

halve the avocados

Step 3 – Scoop out the innards and dump them into a medium sized bowl.

avocados

the green stuff

Step 493 – Cut your lime in half.

limes

limes

Using one half of the lime, (save the other half for a margarita) squeeze the juice over the avocados and mash lightly.

mashed avocado

mash it up

Grab that tofu. You only need 8 ounces, so cut it in half and save the other half for something else.

tofu

8 ounces

Slice it into about 6 slices.

tofu slices

tofu slices

Then, crumble the slices over the avocado in the bowl.

crumbled tofu

Crumbled tofu

Mash it all up, again.

tofu avocado mash

mash it again

Now, get out the red onion and cut off a chunk. Then, dice up about 1/4 cups worth.

diced red onion

diced red onion

Add the onion, 1/4 cup of mayo, 1/2 teaspoon curry powder, 1/2 teaspoon salt & 1/4 teaspoon of pepper into the bowl.

add remaining ingredients

dump in the rest

Mix all the ingredients together until they are well combined. Nobody wants a big wad of onions in the middle of their wrap.

mixed up

mix it all up

Take out 6 tortillas and heat them according to the package instructions. Lay one flat and spread 1/2 cup of salad mix along the bottom edge.

wrap 1

Keep the sides empty

Fold the edges in, like this –

wrap 2

fold in the sides

then, roll it up.

wrap 3

roll it up

All done! Plate it up with a nice, kosher, dill pickle and some yummy, veggie chips and ring the dinner bell. Lunch is served.

Avocado and Tofu Salad Wraps

Lunch Time!

5.0 from 1 reviews
Avocado and Tofu Salad Wraps
Author: 
Recipe type: Sandwich
Prep time: 
Total time: 
Serves: 6
 
A tasty, wrap sandwich full of nutrient-dense avocado and tofu salad.
Ingredients
  • 8 oz of firm tofu
  • 2 avocados
  • ½ lime, juiced
  • ¼ cup diced red onion
  • ¼ cup mayonnaise
  • ½ teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 package of tortillas
Instructions
  1. Open and drain the tofu. Pat dry. Cut into 6 slices. Set aside.
  2. Cut avocados in half and remove pit. Scoop out middle into a medium size bowl. Squeeze the lime juice over and smash lightly. Take each tofu slice and crumble into the bowl with the avocado. Smash lightly.
  3. Add in the diced red onion, mayonnaise, curry powder, salt & pepper. Combine well.
  4. Remove 6 tortillas and warm according to package instructions. Place a ½ cup of avocado salad along one edge, tuck sides in and fold over, envelope style.
  5. Serve with a hearty pickle and some chips. Enjoy.

 

 

 

 

A quick lunch or snack.

Pesto Naan Pizza

This is a simple, quick lunch or snack. For when the kids come home from school and are starving. Or maybe you need a quick snack to feed them before they head out the door for those after school activities. This fit the bill.

These little naan breads are the handiest things ever. Great for wrap sandwiches, torn apart for dipping in soups or used for a pizza base. Ahem, like I did.

Gather your ingredients. This is an excellent way to use up those small quantities of foodstuffs that accumulate in the fridge.

Preheat your oven to 400º. If you have a baking stone, preheat it inside the oven at the same time. I have a stone from one of those Pampered Chef parties, that I’m sure a few of you have attended.

Slice up the tomato into thin slices. Quarter the slices, if you want. I did. Put a thin layer of pesto on the naan and layer on the tomato slices.

Sprinkle on the olives and feta cheese.

Carefully, pull the hot stone from the oven and slide the naans onto it. Return to oven and bake. You’ll need 5 to 7 minutes for a soft crust or 10 minutes for a crispy crust.

After baking slide the hot naans onto a cutting board and cut it up! Eat! That’s it!

Pesto Naan Pizza

Ingredients:

  • One package naan bread There are 2 naans per package.
  • 2 to 3 Tablespoons pesto
  • 2-3 Tablespoons of sliced olives
  • 1 sliced tomato
  • 1/2 cup feta cheese

Preheat oven to 400º If you are using a baking stone, preheat it at the same time, in the oven.

Remove naan bread from package. Spread pesto on them in an even layer. Add a layer of tomatoes, olives and feta cheese.

Slide onto preheated baking stone or baking tray.

Return to oven and bake. 5 to 7 minutes for a soft crust or 10 minutes for a crispy crust.

When done, slide onto a cutting board, slice and enjoy.