Colourful side salad

ColeSlaw2(5)Click the topmost title top open

This is a great change from a green salad.

This slightly sweet and tart slaw really perks up a dull meal.

Red cabbage is very low in saturated fat and cholesterol.

It is also a good source of Thiamin, Riboflavin,

Folate, Calcium, Iron, and Magnesium,

and a very good source of fiber, Vitamins A, C, K, and B6,

as well as Potassium and Manganese. This salad is low in calories due

to the type of vegetables and the low amount of oil.

Finely slice 2 cups or about half of a small head of well-rinsed red cabbage

that you have patted dry. You can use a mandolin or do it by hand with a sharp knife. I use an 8 inch Kyocera ceramic knife.

Slice about a third of a medium sweet onion very thinly and cut the slices in quarters.

Grate 1 very large peeled carrot.

Grate 1 well washed organic apple (optional)

Mix and salt very lightly with kosher or sea salt


¼ organic apple cider vinegar

1-2 tbsp. honey

1 tbsp. grainy mustard (you can use Dijon)

1 large clove garlic, peeled and crushed

1½ to 2 tbsp. good oil


Mix well and toss with the slaw



Crunchy and sweet, yellow beet salad

crunchy yellow beet saladMake this unusual and tasty winter salad to delight your partner, family, and friends – or to perk up your lunch. It’s healthful, figure-friendly and addictive. Even though it uses mayonnaise, the amount is so small — ½ tsp or 25 calories per serving — it qualifies as a light recipe. If you hate beets, forget your prejudice and try a sweet yellow beet. They are delicious.

Beets are good for you too. In addition to sugars, proteins, fats, and organic acids, beets contain calcium, potassium, magnesium, phosphorus, sodium, sulfur, iodine, and many B vitamins. The Vitamin C content is about 10 percent. Beets are hard to digest raw, but cooking improves their taste and nutritional value.
To serve 4:
Peel and cut 2 large or 3 medium yellow beets into cubes
Boil till tender.
Add 1tbsp. of kosher salt and 2 tbsp of sugar or sweetener to the water
Cook till fork-tender, about 10 minutes at a slow boil
Cool under running water or ice
Drain and pat dry
Peel or wash well and cube 1 cup of English cucumber
Peel and dice ½ cup Vidalia or sweet onion
Macerate in ¼ cup of seasoned sushi vinegar for 15 minutes or until ready to serve
Drain and add 2 tsp. of good quality mayonnaise and 1tsp. Kadoya Hot Sesame oil with cayenne or 1tsp. sesame oil and cayenne to taste
1 tbsp. fresh thyme leaves are optional