SESAME ALMOND SLAW ~ BLOG 366.270

SESAME ALMOND SLAW
1 package ramen noodles, broken apart into small pieces
3/4 cup shredded Napa cabbage
1/2 cup shredded red cabbage
1 bunch green onions, sliced thin
1 tablespoon toasted slivered almonds
2 teaspoons sesame seeds
1/2 cup crispy french fried onions

  • Toss all together in a large salad bowl.

DRESSING
1 tablespoon rice wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons avocado oil
1 teaspoon water
1/2 teaspoon sesame oil
1/4 teaspoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper

  • In a canning jar with a tight fitting lid combine ingredients.
  • Shake REALLY well.
  • Dress salad, tossing to coat well.
  • Serve immediately.

SPICED APPLE SALAD ~ BLOG 366.226

ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

  • Preheat oven to 375°.
  • Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
  • Sprinkle with cinnamon.
  • Roast 20-30 minutes until tender, stirring occasionally.
  • Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

  • In a large bowl, combine salad greens and apricots.
  • Drizzle dressing over salad and toss to coat.
  • Divide mixture among 6-8 plates.
  • Top with goat cheese and roasted apples.
  • Sprinkle with candied walnuts.
  • Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.

FOUR WINDS SWEET & SOUR SLAW

When I was in college, I worked at several restaurants, but by far one of my most favorite was a dinner house called the Four Winds. It was originally a steak house, but as time went on it transformed into a more casual menu at lunch and with the sandwiches we served a slaw that we made fresh daily.  Best as I can remember this is the closest version to it and it is soooooooooooooooooo good!

FOUR WINDS SWEET & SOUR SLAW
2 celery stalks, diced small or sliced thin
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
2 tablespoons caraway seeds
1 cup golden raisins
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages, celery and carrots.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.