Cabbage Mango Salad

 

Cabbage Mango Salad

 

By Lucinda Clark:

Originally I think I was trying to make slaw for fish tacos or something, and well, I made this and found out is EXCELLENT eaten all by itself. A very healthy and filling dish. It is great for fish tacos, as a side dish,  for eating by the spoonfuls, or with chips.

  • 1/2 head of cabbage – shredded (I used red cabbage here, but any cabbage will work)
  • 1/2 onion – diced.
  • 2 carrots – shredded
  • juice of 2 limes
  • 1 bunch cilantro- chopped
  • 2 Mangoes – diced

Mix together, let sit for about 30 minutes so the flavors meld, and  enjoy!

originally posted on lucindaclark.com

Fish Tacos with Mexican Coleslaw, Chipotle Mayo and Cilantro Garlic Mayo

 

A guest post from Holly:

We wanted to make fish tacos in order to creatively use food from our Brewers Organics delivery (cabbage, cilantro, scallion and carrots) and that is exactly what we did! This recipe is recommended for shrimp, soft-shell crab or clams, but we used tilapia and lake perch.

 

fish tacos

Seafood Tempura

½ lb tilapia filet, cut into ~2 ½  inch pieces

½ lb lake perch, cut into ~2 ½ inch pieces

¾ cup all-purpose flour

6 tablespoons organic fine cornmeal

½ tsp kosher salt

Freshly ground black pepper to taste

1 egg

1 tsp minced garlic

1 tbsp minced scallion

6 tbsp water

½ cup beer

oil for deep frying

Cut the fish into pieces and pat dry.  Whisk together the flour, cornmeal, salt and pepper.  In a separate bowl, whisk together the egg, garlic, scallion, water and beer, then combine with flour mixture.  Let the batter sit for 20 minutes.  To deep fry, bring 3 inches of oil to 370 degrees F in a large pot.  Dip the seafood into the batter and drop into the hot oil.  Cook for about 3 minutes.  Work in batches and make sure oil comes back up to temperature before adding more seafood.

Mexican Coleslaw

Use ¼ of a head of red cabbage and ¼ of a head of green cabbage – thinly sliced

½ small sweet onion – thinly sliced

1 carrot – grated

½ bunch cilantro – coarsely chopped

½ tsp white wine vinegar

½ adobo seasoning to taste

½ tsp olive oil

Combine ingredients and toss

Chipotle Mayo

½ cup organic mayo plus 1 tbsp

1 tbsp El Pato (salsa de jalapeno) (green can)

½ tsp chipotle powder

Blend and use as a topping on tacos

 Cilantro Garlic Mayo

½ cup organic mayo + 1 tbsp

½ bunch cilantro – chopped very fine

2 medium cloves garlic – chopped very fine

Serve as a dipping sauce for pieces of fried fish, or make some sweet potato fries (frozen)!

Spicy Coleslaw

 

A guest post from Kerri:

Spicy Slaw: Warm Up Your Next Fall Gathering

It was 92 degrees yesterday…20 degrees above normal.  Although the 7-day forecast is still chock full of 80 and 90 degree days, Fall is right around the corner.  In this season of flux, it’s nice to have something that warms but doesn’t weigh you down so you can get out there and play one last round of bocce ball or Jarts (we still have a set…don’t tell “The Man”).  “Kerri, what is this superb side you speak of?”  Spicy Slaw!  Dial up or tone down the spiciness and/or nuttiness of this Asian-style slaw as you see fit.  No matter how you slice (and julienne) it, this slaw delivers a flavor punch and a whole lotta veggie crunch!

slawSpicy Slaw!

The Ingredients:

Dressing
1/3 cup of all natural chunky or creamy peanut butter (I think any type of nut butter would work in this recipe if you have a peanut allergy or follow an ayurvedic diet)
1/4 cup freshly squeezed lime juice (roll the lime on a hard surface before juicing to release more juice)
1/4 cup freshly squeezed orange juice
1/4 cup Sriracha (“rooster sauce”) (remember – you can up the spice or tone it down)
2 cloves garlic, minced (I used about 1 T of pre-minced garlic…I hate mincing garlic)
2 T fish sauce (available at your local grocery or Asian grocery).
1 T sesame paste
1 T grated fresh ginger
2 T organic dark brown sugar

Slaw
1 and 1/2 lbs green cabbage, shredded ( I used the cabbage we received in a recent Brewers Organics box)
1/2 lb red cabbage, shredded
2 carrots. peeled and julienned (I used baby carrots – about a cup)
2 bell peppers, seeded and julienned (red or green…whatever you have on hand…I had a couple red I had just picked from the front garden)
1 jalapeno, seeded and minced
1 bunch green onions, white parts only, cut into long thin matchsticks
1-2 T cilantro paste or 1/4 cup chopped fresh cilantro ( I had some paste on hand so I used that)
Chopped fresh basil or thai basil (I just used regular basil)
Chopped and whole cashews
Lime slices for garnish

The Recipe:

1.  Mix all dressing ingredients in a medium bowl.  Cover and refrigerate until ready to mix with slaw veggies.

2.  Prepare all of your veggies and toss them until they are well mixed.

3.  Pour on your dressing and toss again until dressing is well distributed.

4. To serve, place a hefty scoop on your plate or in your bowl. Make sure to garnish with chopped basil, a bit of chopped cashews or a few whole cashews (or both!) and a couple slices of lime to really fancy it up.  Feeling adventurous? Break out the chopsticks.

If you, like me, hate having leftover cabbage just sitting in your fridge unused, feel free to shred up all of your cabbage and make a bit more dressing.  Really, if you have tons of any of the veggie ingredients (peppers, carrots), you can add more as well.  The great thing about this recipe is that you can really adjust it to fit your fridge contents 🙂

Keep it spicy, my friends!

Next time: A zucchini snack for your next Packer (or insert team of your choice) party!