{"id":63,"date":"2020-08-22T10:39:00","date_gmt":"2020-08-22T10:39:00","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=63"},"modified":"2024-09-11T07:43:03","modified_gmt":"2024-09-11T14:43:03","slug":"margarets-light-and-refreshing-slaw","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/22\/margarets-light-and-refreshing-slaw\/","title":{"rendered":"Margaret’s Light and Refreshing Slaw"},"content":{"rendered":"

Margaret’s Light and Refreshing Slaw is packed full of crunchy vegetables, fresh cilantro, and a bright dressing of just lime juice and olive oil.\u00a0 All the veggies give this slaw lots of different textures.\u00a0 <\/span>The cilantro adds a nice freshness.\u00a0 <\/span>If you don’t like cilantro, try another herb in this salad.\u00a0 I have used basil before and it came out great.<\/span><\/p>\n

You can use a package of coleslaw mix to replace the green and red cabbage and the carrots.\u00a0 I usually have a couple kinds cabbage and carrots in the house so I just slice and shred them up.\u00a0\u00a0<\/p>\n

Cabbage is an underrated vegetable<\/h2>\n

Cabbage is one of the most underrated and versatile vegetables on the planet.\u00a0 As of late, I don’t think I have ever eaten more cabbage in my life!\u00a0 Its one of those vegetables that is inexpensive and lasts for a long time, so I <\/span>use it in <\/span>many different ways.\u00a0 I like to cook red cabbage with apples<\/a> and serve it with homemade bratwurst patties.\u00a0 Sometimes we cook green cabbage and mix it with Italian sausage and Fontina cheese and toss it into pasta.<\/span><\/p>\n

Margaret’s Light and Refreshing Slaw goes with everything<\/h2>\n

I make this slaw a lot as it compliments all kinds of meat and seafood. It is great with our Mexican spiced rubbed steak<\/a> inside a taco, on bbq sandwiches and so much more!\u00a0 We serve this slaw at parties and our friends love it so much they ask me for the recipe.\u00a0 I finally wrote it down so I don’t forget any of the ingredients.<\/p>\n

Instead of vinegar you can get creative with citrus.\u00a0 Citrus had to take the place of vinegar in everything I ate.\u00a0 This is one of the recipes I came up up.\u00a0 Years later, we still enjoy eating it.\u00a0\u00a0<\/p>\n\n

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Margaret’s Light and Refreshing Slaw<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Salads<\/mark><\/span>Cuisine: Mexican<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    4<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    You can use a bag of coleslaw mix to replace the green and red cabbage and the carrots.\u00a0 I usually have cabbage and carrots in the house so I this is how I make it.<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> cups<\/span> green cabbage<\/span> <\/p><\/li>

    • <\/span>

      3\/4<\/span> cup<\/span> red cabbage<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> scallion<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> bell pepper<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> radish<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> carrot<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> serrano pepper<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> cilantro<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> olive oil<\/span> <\/p><\/li>

    • <\/span>

      1\/8<\/span> cup<\/span> lime juice<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> pepper<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Thinly slice green cabbage, red cabbage, scallions (white and green parts), bell pepper and radishes.<\/li>
      • Shred the carrots. (I use a box grater.)<\/li>
      • Dice half of the serrano pepper.\u00a0 If you would like to cut back on the heat, remove the seeds from the pepper.<\/li>
      • Chop the cilantro.<\/li>
      • Mix all the vegetables and the cilantro in a bowl.<\/li>
      • Dress with the olive oil and lime juice.<\/li>
      • Season with salt and pepper.<\/li>
      • Serve immediately.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t