Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, July 23, 2012

Ruby Red Russian Slaw

Hi, I’m back!   Some of you may know that rather than a vacation this year, hubby and I embarked upon a basement refresh.   We literally packed up everything in the basement, loaded it in a storage POD on our driveway – not to mention the dining room, living room both upstairs bedrooms and garage.   I had to tell everyone that came to our door for a month that we really aren’t hoarder people, it just temporarily looks that way (due to the stacks of boxes and stuff everywhere from the basement).   Anyway, we painted every room and closet in the basement and then had new carpet and vinyl installed.  Then……….all the stuff we had packed up had to be packed back down and put away.   During all this, I really did not stop cooking for my family, I just didn’t have the time to blog.   But I missed it, and so I’m going to try to get back in the swing of things (blog speaking).   The recipe I would like to share with you today is a Russian slaw.   The inspiration comes from a Diet Cookbook titled “The New AbsDiet Cookbook”, written by David Zinczenko.   Oh, yeah, the other big news is I have been seeking healthy recipes to support my plan to lose some serious pounds this summer – and,,,,,,drum roll, I’ve lost 15 lbs so far.   Okay, back to this slaw…  this is not going to be everyone’s cup of tea – but if you like red cabbage and the earthy goodness of a fresh red beet, imagine it shredded and sliced with a red onion, red grapes, and then dressed with a zing of horseradish.   Now, if you haven’t said yuck, and are still intrigued, let me say, this salad is kick a** good!  And I’m not kidding about the kick.  I changed the original recipe a bit – this is my adaptation……

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 teaspoons cream horseradish ( I used Beaver brand “hot” cream horseradish)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon caraway seeds
1 small red onion, sliced thinly
1 medium head red cabbage, thinly sliced
1 large beet, peeled and coarsely shredded
1 cup sliced black (if you can find them – or red) seedless grapes

To a small container combine the oil, vinegar, cream horseradish, salt, pepper and caraway seeds.   Mix well, and set aside.

Next, chop and/or shred the red onion, red cabbage, beet, and grapes.

Now, top the shredded mixture with the dressing and toss well.   Cover with plastic and place in refrigerator to marinate for about 30 minutes before serving.


Very nice paired with a steak and green beans.

Link for the cookbook:  The New AbsDiet Cookbook
(the author’s recipe is titled “From Russia with Slaw”)

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