Recipes, Salads and Dressings

Red Cabbage Slaw

 

Remember that cabbage photo I posted earlier this week?

He now looks like this:

This is my new favorite slaw – made with what I happened to have on hand that seemed to work together. 🙂

Red Cabbage Slaw

Ingredients:

1 small red cabbage, thinly chopped in strips
1/2 cup sweet corn (I used frozen, which I thawed with warm water)
1/2 cup chopped onion
1/4 cup blue cheese

1/4 cup rice vinegar
1/4 cup vegetable oil
1 tsp ground dry mustard
1-2 tsp agave nectar (I like my slaw tangy, but you can make it as sweet as you like by adding more or less agave)

Directions:

Whisk your vinegar, oil, mustard, and agave in a large bowl until well combined. add your cabbage, corn and onion and toss to thoroughly coat with dressing. Add blue cheese and stir to combine. Allow to sit in the fridge for at least an hour before serving.

It occured to me, as I was eating this for lunch today, that you could make this playfully patriotic by calling it red, white and blue slaw – just use sweet white corn with your red cabbage and blue cheese. 🙂

Wishing everyone a safe, enjoyable Memorial Day weekend.

Recipes, Salads and Dressings

Ranch Dressing

Ranch dressing, the favored condiment of elementary kids everywhere, needn’t be store bought. This super-easy homemade ranch dressing tastes a gazillion times better. The best part? I know every single ingredient that goes in it. No Polysorbate 60 needed, thank you very much.

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon dried dill weed
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

This tastes even better the next day. Works great as a dressing or a dip. Feel free to add more or less seasoning depending on your taste buds.

*edited to add on June 12, 2012: Today, I wanted to make a quick, small batch of this recipe for a salad but I didn’t have any sour cream. I used 1/4 cup mayo, 1/4 cup buttermilk, and I just eyeballed the spices and it turned out really yummy. All that to say, if you don’t have sour cream or don’t want to use it, try this with just the mayo and buttermilk – it’s richer and just a little thicker. 

Recipes, Salads and Dressings

Copycat ‘Ohana Chicken Marinade

This time last year we were headed down to Orlando, Florida for a family vacation at Disney World. *sigh* I’m a bit of a Disneyphile. I think I may enjoy our vacations there even more than the kids do! Hubberman’s two brothers their families joined us last year, as well as their dad. It was a fantastic time. While there, one child from each family was celebrating a May birthday, so for our last day in Disney we had reservations for a big birthday dinner celebration at ‘Ohana in the Polynesian resort. This was the first time we had ever dined there in all our visits to Disney, and it did not disappoint. I was especially impressed with their chicken. The flavoring on that bird was out of this world!

When we returned home, I launched into a full scale internet research project to see if I could find a comparable marinade for chicken. Apparently, the long time chef there has since left, so some recipes seemed to reflect his recipe, while others claimed to be the “updated” chicken. Enough people raved about the recipe below that I figured it was worth a shot, even if it didn’t duplicate what we had experienced there. It ended up coming very close to the flavor I remembered from Disney. Yummy! So here it is!

  • 2 tbl. garlic, minced
  • ¼ cup malt vinegar
  • ¼ cup lemon juice
  • 3 dashes tabasco
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ¼ cup light brown sugar
  • 1 cup olive oil

Combine the first 7 ingredients in a blender or with an immersion blender. Then slowly drizzle in the olive oil, blending to emulsify. Marinade your chicken for 1-2 days in this mixture.

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