Dairy-free cabbage slaw January 5, 2010

I found this recipe a while ago and have found it a tasty and fairly quick standby. Whisk the sauce and mix in the veggies  and you’re done!

For the cabbage/veggies, use whatever is tasty, shreddable and tastes good with the sauce. I went with green and red cabbage, and shredded carrots. You could add bean sprouts, red onion or use the sauce as a dressing on a spinach based salad with walnuts, green onions and cherry tomatoes. It’s also easy to scale up or down: in/decrease sauce according to preference and volume of vegetables.

Note: The lime juice is absolutely necessary to achieve the right flavor. I tried using lemon juice and it was far from satisfactory.  The lime gives it a savory tang that rounds out the other flavors. Likewise, fresh ginger adds a fresh and pleasant bite, but the slaw still works if you haven’t any on hand.

Ingredients:

1/2 lb. shredded cabbage/carrots/bean spouts

1/4 cup peanut butter

1/8 cup rice wine vinegar

1/8 cup soy sauce, or tamari

1 tbs grated ginger

1 cloves garlic, minced

1 lime, squeezed

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Go Ahead Honey, it’s Gluten Free! January theme January 5, 2010

Welcome 2010! That automatic double tap of the “0″ button comes to an end we type out this decade’s first year. I will probably be typing the year 200-backspace-2010 for a while, but I will get used to it.

Anyway, many of us have welcomed in the new year with celebration, fun and perhaps more alcohol than we usually imbibe. I will never cease to be amused that most Americans start the first day of the new year, will all of its promise and new resolutions, hungover and asleep. My own carousing was limited because I had to work the morning of the first.

For all of you still feeling the effects of holiday partying, let us provide comfort- if not a remedy. This month’s theme for “Go Ahead Honey, it’s Gluten Free!” is therefore:  Stews from around the world.

Bring out the old world family recipes, the scribbled down notes of cobbled together soups discovered while on vacation, and new flavor combinations we never thought ourselves brave enough to try.

If you are familiar with Naomi’s blog, then you know the drill. For those of you who are not, here it is:

1. Come up with or rediscover a gluten-free soup or stew that comes from abroad or has an international flare (I leave the interpretation to you).

2. Type it up for your blog (with a picture if you can), and send both the link to your blog and the recipe/picture to me (notwhatiwanted @ gmail. com).

3. Be sure to post the recipe with the heading “Go Ahead Honey its Gluten Free”

4. Don’t have a blog? Just send the recipe and picture to the above email.

5. DEADLINE: Send your recipes by January 28th in order to see them posted here with links back to your blog on the 31st of January!

Happy stewing!