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.


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
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 8
A simple, refreshing vegan slaw that's easy to make.
  • 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
  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.


Triple Berry Chia Smoothie

Triple Berry Chia Smoothie

Triple Berry Chia Smoothie

This smoothie is berry good for you! (see what I did there?) It’s got vitamin A for healthy vision, vitamin C, for healthy everythings and vitamin K, for healthy bones and blood. By the way – here’s a little health tip for you. If you are prone to bruising or one of your kids is playing sports and getting banged up – go to the health store and buy a container of Vitamin K cream. This stuff is remarkable in lessening the duration and pain of bruising. Now, back to this very delicious smoothie!

The ingredients:

Triple berry indregients

Use organics when possible.

You’ll need 1 cup of strawberries, stemmed and quartered, 1/2 cup each of blueberries & raspberries. 1 Tablespoon of ground flaxseeds. Use the ground kind, because they are easier to digest. 1 teaspoon of chia seeds. And, finally, 1 cup of ice.

3 berry chia smoothie

Soon, my pretties, soon.

Starting with the ice first, dump all the ingredients into the blender.

smoothie with berries and chia

It’s blending time.

Snap on the lid and power it up.

smoothie with berries and chia

Little specks of blueberries & chia seeds.

Pour it into a nice glass, garnish with a big strawberry and drink a toast to your health!

3 berry chia smoothie



Triple Berry Chia Smoothie
Recipe type: Beverage
Prep time: 
Total time: 
Serves: 2
A berry filled smoothie packed with Vitamins A, C, K, Manganese, and all the nutrition of flax and chia seeds
  • 1 cup strawberries- stems removed and quartered
  • ½ cup blueberries
  • ½ cup raspberries
  • 1 teaspoon chia seeds
  • 1 Tablespoon ground flaxseeds
  • 1 cup ice
  1. Blend chia seeds, ground flaxseeds, blueberries, raspberries, strawberries and ice in a blender until pureed and smooth.
  2. Serve immediately. Garnish with additional berries, if desired.


Goat Cheese, Fig & Honey Flatbread

Goat Cheese, Fig & Honey Flatbread

goat cheese fig flatbread

Heaven on a flatbread.

The good people at Stonefire Authentic Flatbreads were kind enough to reward me with some coupons after I submitted a fan picture to their Facebook page. I raced to the store and used those suckers up! Now, I was faced with coming up with a spectacular way to use them. If my family’s lip smacking sounds were any indication, I nailed it. I think you’ll like this offering, too.

Assemble the cast. I am using brown turkey figs you can use whatever you want. Just use fresh not dried.

goat cheese flatbread ingredients

Waiting for good things to happen.

Open the flatbread and remove the sauce. You don’t want to use it for this. I take a sharpie and write – pizza sauce – on it and toss it in the freezer. In about 11 years, I’ll dig that one and all the others out of the bottom of the freezer and throw them away. But, I had good intentions!

Slide the flatbread into a pan.

Stonefire flatbread

Ready for broiling.

If you have a pizza stone, use that. The flatbread is already cooked and browned a little, but we want more color than that. Turn your broiler on and broil both sides of the flatbread until they are toasty brown and crispy. It will only take a couple of minutes per side.

browned flatbread


While that’s toasting, slice the figs into quarters.

Sliced figs

Slice ’em up.

I ended up taking the stems off, too. They were just too woody.

Now, if you are the champ of multi-tasking, go ahead and toast the pine nuts in a dry, non-stick skillet.

toasting the pine nuts

Ready to toast.

If you are like me, do it first thing, so you don’t forget about it, leave the room and run back in when you smell burning nuts! Not that we ever mention that incident……  When they are nice and browned, they’re ready.

Toasted pine nuts


Dot the top of your flatbread with all that goat cheese creaminess.

crumbled goat cheese

Just dotty.

Let it sit a bit to warm up, then smooth it all around.

Spreading warmed goat cheese.

Spread it out.

Cover it completely.

spread goat cheese

All covered.

Next, spread all those figs around on top. If one or two happen to get eaten in the process, we won’t mention it.

goat cheese and figs

Get figgy with it.

Sprinkle the toasted pine nut over it.

pine nuts figs goat cheese

Ready to broil.

I carried mine over to the oven on its pizza pan and then I slid the flatbread on the top oven rack.

Broiling flatbread

Under fire.

Let it broil for around 10 minutes. You want it to brown up a bit more and to let the figs soften. Lift up one edge and slip the pan back under it. If you have a pizza peel, use that! I can’t believe that I don’t have one yet. I am the Queen Of Kitchen Gadgets! Hmm, Mother’s Day is coming up. I see a gift giving option in my future. Anyhow, back to the flatbread.

Slide it out of the oven and set it on a heat proof surface. Drizzle the top with the honey.

goat cheese and fig flatbread

Oh, honey!

Slice it up and enjoy. Great appetizer, brunch item or perfect for any buffet!

goat cheese and fig flatbread

Have a slice!

You know you want some!

goat cheese and fig flatbread



5.0 from 1 reviews
Goat Cheese, Fig & Honey Flatbread
Recipe type: yummy
Cuisine: Easy
Prep time: 
Cook time: 
Total time: 
Serves: 12
A tasty balance of sweet and salty, creamy and crunchy, all on a hand held flatbread.
  • 1 Stonefire Flatbread thin pizza crust – reserve sauce packet for another use.
  • 8 oz. fresh figs - sliced into quarters.
  • 4 oz goat cheese – cut or crumbled into cubes.
  • ¼ cup pine nuts – toasted
  • 3 Tablespoons honey for drizzling
  1. Toast pine nuts in a dry nonstick skillet over medium heat until lightly browned.
  2. Preheat broiler on high.
  3. Remove flatbread from wrapper and place on pizza pan*. Broil 4 to 6 inches from heat for 4 to 6 minutes. Remove from broiler, turn flatbread over and broil the other side for an additional 4 to 6 minutes. You want a nice, crispy, browned crust.
  4. While flatbread is broiling, slice figs into quarter sections. Cut the little stems off if needed.
  5. Remove the flatbread from the oven. While still hot, dot with the goat cheese. Once softened, spread out over the surface.
  6. Spread the quartered figs out in an even layer. Sprinkle with toasted pine nuts.
  7. Return to broiler and cook for 5 to 10 minutes, depending on how hot your oven cooks. You want everything to be heated through and the figs to soften slightly. Remove from oven and place on serving platter.
  8. Drizzle with the honey.
  9. Cut into 12 slices and serve!
  10. * NOTE: You may use a pizza stone if you have one. Just remember to preheat the stone at the same time you preheat the broiler. You also can just slide the flatbread directly onto the oven rack.

Goat Cheese, Fig & Honey Flatbread

Portable finger food!

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


  • 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.