by Melissa Walker Horn | Mar 26, 2017 | Food + Drink, Recipes
From packed lunches to bring a plate BBQs, this rough cut kale coleslaw is as good looking as it is delicious. By using the multiple cabbages and mixed kale leaves, you get a colourful, crunchy dish. Add your favourite whole egg mayonnaise with a dash of mustard, and you’re good to go.
I use this coleslaw as a base for weekday lunches, adding eggs or tuna, chicken or even leftover roasted potatoes. It’s amazing in stuffed jacket potatoes as a meal or serve alongside things like pulled pork or anything that is rich and full of flavour.
As far as storage goes, this kale salad keeps really well. Make it ahead of time and save yourself all that chopping on the day. Make sure you hold off adding the mayonnaise and it will keep in an airtight container near the bottom of the fridge, for a week at least. A good tip is to wipe the condensation off the lid of your container whenever you take it out, to reduce wilting and icky dampness while storing. When the cabbage starts to brown, it’s pretty much done.
Rough Cut Kale Coleslaw
YOU NEED
Red cabbage (1/4 small, washed)
White cabbage (1/4 small, washed)
Wonbok (half, medium, washed)
Kale (3 leaves, washed in hot water to blanch)
Purple Kale (3 leaves, washed in hot water to blanch)
Spring onions (4, half a bunch)
Salt and Pepper
Whole egg mayonnaise (up to 1 cup)
Dijon mustard (1 tbsp)
Olive Oil (1 tbsp)
Serves 4+ as a meal with protein, more as a side dish only.
METHOD
Roughly chop the cabbages and kale, set aside some larger pieces and chop the rest smaller, then slice the spring onions. Combine into a large bowl and add salt and pepper to taste. In a separate small bowl, combine the mayonnaise with the mustard and olive oil. Store separately until ready to serve. Then combine the vegetables with the dressing.
If you’re doubtful about the kale in this, make sure you give this kale coleslaw a try. I know you’re going to be surprised by how well they all the flavours work together. If you’re looking to mix up this recipe a little you can add traditional items such as grated carrot or flat leaf parsley, or mix it up a little with toasted pine nuts, crunchy fried noodles or capsicum. Really, anything goes here! Enjoy.
by Melissa Walker Horn | Jul 23, 2015 | Food + Drink, Recipes
Adapted from a recipe in the I Quit Sugar Cookbook.
When it comes to winter, I become a bit of a no to salads. It’s cold and I want to eat pretty much want to eat Mac & Cheese non-stop. Hearty soups and cheesy bread. Fry ups? Yup. You get the idea. All stuff that come to the end of winter mean the jeans are a little firmer than they were before. Same old, same old. So warm salads are a go to for me to keep that zip sliding closed, salads like my warm pumpkin and chickpea salad for example.
When I came across this beetroot and sausage hash recipe in the I Quit Sugar cookbook I pinched from my cousin, I knew I had to give it a try. But you see I’m the sort of cook that likes to set and forget. So I decided I’d bake the ingredients instead. It makes for a delicious combination of flavours. And with that in mind, here we go.
YOU’LL NEED
This recipe generously serves 2. Add extra sausages and beets for extra people or leftovers.
- 1 large Beetroot
- 1 cup Pecans
- 1 large Red Onion
- 2-3 quality Sausages
- 4 stalks Kale
- 2 cups Baby Spinach
- Olive Oil
- Garlic
- Rosemary
- Salt & Pepper to taste
DO THIS
- Preheat your oven to around 200 degrees (fan forced)
- Peel and dice the beetroot and red onions and place on a tray covered in baking paper
- Place sausages in and around the vegetables and sprinkle over the pecan nuts
- Combined olive oil, garlic, rosemary, salt, and pepper to create a drizzle and pour over the entire tray
(you might notice that I skipped this step, whoops, and it was good without it. But trust me, it’s better with it)
- Put in the oven for between 30 to 40 minutes
- Remove from oven when brown and allow to cool long enough to safely cut the sausages
- While you’re waiting put some kale and spinach in a fry pan long enough for them to wilt and get crispy, remove from heat and put into serving bowls.
- Cut the sausages into pieces and spoon over the greens, adding the vegetables and pecan mix as you go.
Serving warm is the best plan, but we stored leftovers in the fridge in jars for lunches. It stores really well actually. The greens not so much though, so eat those up and save the rest and serve hot or cold over fresh leaves when you’re ready to eat it again. I added some feta one lunch time, parmesan another. Happy cooking!
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