Mango and Red Cabbage Coleslaw

Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.

Use as much or as little of the dressing as you like.

Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.

Ingredients:

  • 1 large ripe mango.
  • 1 head red cabbage
  • 2 large carrots, peeled if desired.
  • 1 red onion.
  • 2 green apples.
  • 1 large handful fresh mint.
  • 1 large handful fresh coriander.
  • 1 lime, juiced.
  • 1/3 cup lemon juice.
  • 2/3 cup olive oil.
  • 1 tbsp whole grain mustard.
  • 2 tbsp maple syrup.
  • 1 clove garlic.
  • 1 piece fresh ginger, about 2 cm square, peeled.

 

Cooking Instructions:

To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.

Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.

Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.

Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.

Let sit in the fridge for a little while to let all the flavours mingle together, then serve!

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Cabbage Rolls

This is a rather time-consuming dish, but easy to make in bulk. It’s good to make if you’re having friends around for food, or if you want to have lunch for the rest of the week! These rolls can be made beforehand, frozen, and then finished off in the oven if you don’t have enough time to do it all at once.

Traditionally, cabbage rolls are made with ground beef or pork, but I’ve replaced that with lentils and walnuts for extra flavor and nutrition. Lentils are extremely nutritious, full of fiber, protein, and iron, which are all very important, especially if you’re on a meatless diet.

Prep Time: ~120 minutes

Gluten-free

Serves 6

Ingredients:

  • 16 large cabbage leaves, washed.
  • A whole lotta toothpicks
  • 2 cans of whole tomatoes.
  • 1 onion, chopped.
  • 4 cloves garlic, crushed or minced.
  • 1/4 tsp caraway seeds, crushed.
  • 3 tbsp packed brown sugar
  • 2 tsp olive oil
  • Salt and pepper, to taste.

Filling:

  • 2 cups rice, cooked and cooled.
  • 1 cup brown or green lentils, cooked and cooled.
  • 1/2 cup walnuts, crushed.
  • 2 tsp olive oil.
  • 2 onions, chopped.
  • 1/2 tsp dried thyme.
  • 1 pinch cayenne pepper.
  • 1/4 cup fresh parsley, chopped.
  • 2 tbsp chopped fresh (or 1 tsp dried) dill.
  • Salt and pepper, to taste.

Cooking Instructions:

Preheat your oven to 375 F.

Fill a large pot with water, salt lightly, and bring to the boil. Once boiling, add in your cabbage leaves a few at a time. Cook for 5-10 minutes, until soft and flexible. Set aside to cool.

For the sauce: Place a large pot on medium heat, add the olive oil. When hot, toss in the onion and garlic, saute until soft and translucent. Next, add the caraway seeds and brown sugar, stir until well combined. Puree the tomatoes, then add to the pot. Season with salt and pepper. Bring the whole pot to a boil, then reduce the heat and allow to cook for at least half an hour.

For the filling: In a skillet or frying pan, heat the olive oil on medium heat. Once hot, add the onions and saute until soft. Toss in the thyme, cayenne, parsley, and dill, and stir well. Once combined, take off the heat. Place into a large bowl with the rice, lentils, and walnuts. Mix thoroughly, and season well with salt and pepper.

Place a heaping spoon or two of the filling into each cabbage leaf. fold the edges of the leaf over, then use a toothpick (or two or three) to seal it shut. Place into a roasting dish (lined with foil for easy cleanup). When all the cabbage leaves are filled and in the tray, pour several ladles of tomato sauce over the rolls.

Pop the roasting dish into the oven for an hour, then take out the cabbage rolls, and serve!