Spicy Coleslaw

This stack of new to me cookbooks is making me so happy! They are all by my all time favorite cookbook author, Mark Bittman. I have been cooking from his various incarnations of How To Cook Everything for over 20 years. I have made literally, dozens of his recipes of over the years and many of those recipes have made it to my favorites list. One of my cooking goals is to have every cookbook Mark Bittman has ever written. Adding these cookbooks to my collection gets me really close to accomplishing that goal.

I made a BBQ Bison roast last night and needed a quick and easy side dish so I made this coleslaw from one of my new Mark Bittman cookbooks. This is not your typical Midwest coleslaw recipe as there isn’t a drop of mayonnaise to be found. Instead Mark Bittman uses a basic vinaigrette to season and sauce the coleslaw. Its a refreshing change from the waterlogged, stodgy coleslaws that I grew up with.

You can use any type of cabbage here. I had some Napa cabbage so that is what I used.

Spicy Coleslaw

Adapted From How To Cook Everything The Basics

1 TBS Dijon mustard

1 TBS Balsamic Vinegar

1/4 cup olive oil

1 1/2 tsp sugar

3 cups cored and shredded cabbage

1 red bell pepper, chopped

1/2 cup scallions, chopped

salt and pepper, to tast

Whisk the mustard and vinegar together in a small bowl. Slowly, whisk the oil into the the vinegar/mustard mixture. Once the oil is combined add the sugar and whisk until dissolved.

Combine the cabbage, peppers, and scallions, toss with the dressing. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

A Simple Quinoa Salad

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Last night I was looking for a side dish for my dinner. It was quite a challenge since I haven’t gone shopping for groceries since I went on vacation a week and a half ago. I am out of everything. I managed to scrape enough stuff together to make this salad.

This salad is bet eaten the day it is made. It does not keep very well. The salad could be made with any vinaigrette and mix of vegetables.

Simple Quinoa Salad

½ cup uncooked quinoa, rinsed and drained
2 TBS walnuts, chopped and toasted
1 TBS green onions, minced
1 TBS dried cranberries
2 TBS red wine vinegar
2 TBS olive oil
1 cup water

Bring one cup of water to a boil; add quinoa. Cook over medium heat for 10 minutes. Drain any remaining water. Let cool to room temperature. After the quinoa is cooled, place it in a bowl. Add walnuts, green onions and dried cranberries Mix well. Add the red wine vinegar and olive oil to taste. Season with salt and pepper.

Adapted From I Don’t Remember Where