I don’t normally like coleslaw, especially the soggy, bland mayonnaise heavy kind you find prepackaged at the grocery store, but this one is hard not to like. Its fresh, the cabbage is crunchy, the apples are nice and sweet and the dressing light. Coleslaw is the ultimate picnic food, and is great for potlatches. Using purple and green cabbage make its very color full and the light zesty dressing keeps it simple. Using a food processor with a slicing and grating blades make for a extremely quick prep time.
Salad
1 small purple cabbage
1 small green cabbage
5 carrots
2 crunchy apples (braeburns are perfect)
Parsley
Dressing
3- 4tbs veganase (or mayonaise)
2 tbs lemon juice
1tbs Dijon mustard
1 tbs apple cider vinegar
1tsp honey
1tsp braggs seasoning
Dill
Salt
Pepper
Toppings (optional)
Pumpkin seeds
Sesame seeds
Sunflower seeds
raisins
1. Finely chop or use a mandolin to slice cabbages in to small slices, grate apples and carrots
2. Mix all dressing ingredients in a small food processor, adjust amounts to suit your taste.
3. Toss salad and dressing top with nuts and seeds and enjoy!
Chili Lime Chicken
Chicken drum sticks (legs or breasts)
Juice of 1 lime
3tbs chili for chicken sauce
1tsp chili powder
1tsp honey
Salt
pepper
Pre heat oven to 400 degrees and line a baking dish with parchment paper
Mix juice, sauce and spices. Brush chicken and bake until a thermometer reads 190 degrees about 20-30 minutes, turning and brushing sauce and drippings on chicken to help brown nicly. If you have a lot of liquid left in baking pan, pour in to a small pot and reduce on the stove top and pour over chicken.
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