Jump to content

Jack.

Purple Cabbage Slaw w/ Pignoli and Feta

Recommended Posts

This slaw is served warm or at room temperature. My kamados are not set up for wok cooking, so I used the high BTU burner on the CampChef.
One head of purple cabbage quartered, cored, and sliced into1/4 " ribbons.
Stir fried with canola oil and rice wine vinegar just until wilted.
Removed and cooling while the Pignoli toast.
Tossed with Feta, the Pignoli, a few capers (optional), parsley, and salt to taste.
The "side dish" of grilled lamb chops.
The food was descended upon before plated shots could be taken.
Thanks for looking.

post-1768-1391352215164_thumb.jpg

post-1768-13913523068683_thumb.jpg

post-1768-13913524047191_thumb.jpg

post-1768-13913524176124_thumb.jpg

post-1768-13913524722126_thumb.jpg

post-1768-13913524848818_thumb.jpg

post-1768-13913525122948_thumb.jpg

post-1768-1391352605172_thumb.jpg

Share this post


Link to post
Share on other sites

I hear ya Jack. I lean more toward the cow's milk cheeses. A lot of us are trying to eat a little healthier these days. Non mayo slaws are a good way to accomplish that. Thanks for the recipe. Wouldn't be surprised if that doesn't make an appearance at one of cgrillers upcoming cooks.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...