It’s the perfect side dish, meal base, or afternoon snack. This slaw can play many roles.
It’s great for a party, grab-and-go lunch, or for lazy, LAZY Sundays–like today.
Today is the best kind of Sunday. One that falls between two days off.
I have to admit I’ve barely left the house all weekend. But in doing so I’ve gained a wonderful sense of quiet, and of stillness. One of the things I love most about living in the country is the feeling of solitude.
We aren’t actually THAT far out of town. But surrounded by trees and set back from the road by a long gravel drive, it can feel like we have our own private little world.
We spent the yesterday tackling the larger of our two garden plots, wrestling tomatoes, zucchini and peppers into some very ROCKY Virginia red clay.
Today I mixed bread dough, made almond milk, drank tea and worked from the front porch listening to a soft rain–dog at my feet, of course.
I wish you all a relaxing, rejuvenating holiday weekend.
1 medium red cabbage
2 cloves garlic
4 tablespoons smooth dijon mustard, I used Sir Kensington’s brand
1/2 red pepper
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
Cut the cabbage in half
Core the cabbage, slice it thinly and place in a large bowl
Place the garlic, red pepper, mustard, black pepper, and olive oil in the pitcher of a high-powered blender
Blend on high until smooth
Pour the dressing onto the sliced cabbage and toss until combined
Let it sit for at least one hour until the cabbage begins to break down and feel softer when tossed