The Huz and I went to Chicago last weekend, and had the most amazing time! At some point, if I have time, I’ll do a blog post about what we did and where we ate.
One of the restaurants we went to was Le Colonial. We got some of their Goi Ga, and it was perfection on a hot day!!! I kept thinking about it for days afterwards, and was inspired to try and make something similar.
I got most of the ingredients at Trader Joe’s. This isn’t an ad for them, just an fyi 🙂 . Minus the fish sauce…they recently discontinued it, so I went to another local store for that. Good grief is it expensive?!! It does make the dressing though…
The dressing typically has chili flakes in it, but I left that out for Maya’s sake. I added plenty of hot sauce on mine though 🙂
In large bowl, combine broccoli, onion, raisins and bacon
Add vinegar pepper and sunflower seeds and toss well to combine
The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!
This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!
2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix
Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss
My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!
2 medium red beets, peeled and grated
3 medium carrots, peeled and grated
1 cup baby kale
3 Tbsp sesame seeds
3 Tbsp apple cider vinegar
1-2 Tbsp maple syrup
Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂
6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
2 carrots, shredded
1 c. radishes, thinly sliced
1 c. green onions, thinly sliced
4-6 ounces sugar snap pea pods (slice diagonally) (I substituted green pepper.)
1 c. cilantro, chopped
1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
Optional: roast chicken for protein and satsuma or mandarin oranges
3 T sugar (I used 1/2 that)
3 T white wine vinegar
1 T soy sauce
1/2 t. grated fresh ginger
1 clove garlic minced (I used more to taste; maybe triple)
If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!
This is a fantastic side to pulled pork which I will publish a recipe for later this week!
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
1 green pepper, shredded or finely diced (optional)
Small bunch of green onions, sliced, for garnish (optional)
Parsley, for garnish (optional)
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
This is a fantastic kale salad! You can make it in a few minutes with the right tools – I use a food processor and run the veggies through the slicer blade. And yes – you eat the kale raw and it is delicious! 🙂
1 large bunch curly green kale, rinsed
2-3 stalks celery
1/2 cup nuts or pumpkin seeds, roughly chopped
1/2 cup raisins, dried appricots, figs, dates or cranberries, roughly chopped
1 cup red grapes, halved (or whole, to save time!)
1 cup mayonnaise
Juice from a small lemon
1 tsp mustard
Salt/pepper to taste
Run the kale, apples and celery through the food processor on the slicer blade
Toss with nuts or seeds, raisins or grapes
Mix the dressing ingredients and toss with salad
Keeps very well covered in refrigerator for several days
Excellent with poached or fried eggs – paleo breakfast for champions!