Jalapeño Coleslaw Cabbage Salad
Our friend Aimee over at Rebel Soil whipped up this dish and it is stupendous! Great on sandwiches or if you want a complete supper, roast up some sweet corn, grill some burgers and you’ll have a full meal deal to wind down the summer. The jalapeño isn’t necessary but it sure does add a nice kick! We shredded the cabbage and carrot in our food processor (with the shredder attachment) for a quick prep.For the Dressing: 1/3 c. sour cream, 1/3 c. buttermilk, 1/3 c. apple cider vinegar, 3 tbps mayonnaise, 3 tbps sugar, 3 tbps lime juice, 1/2 tsp lime zest from 3 large limes, 3 tbps finely chopped cilantro, 1 tbps finely minced garlic (about 3 medium cloves), 1/2 tsp ground cumin, 1/2 tsp freshly ground black pepper For the Slaw: 1 head cabbage (about 3 1/2 lb), finely shredded on a mandoline or by hand 1 large carrot, peeled and grated on the large holes of a box grater 1 large jalapeño, stemmed, seeded, and finely diced 2/3 cup sugar 1/3 cup kosher salt For the Dressing: Whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper in a small bowl. For the Slaw: Combine cabbage, carrot, and jalapeño in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
This recipe comes from 101 Cookbooks blogger Heidi Swanson. Spread this numby topping on crackers or toasted pita bread. You could also add it to a risotto or dollop it on a baked potato! Sure to be a hit at your next party!!!4 medium beets, washed and trimmed 5 plump dates, pitted and chopped 2 tbsp cognac (bourbon, vodka or if you’d prefer no alcohol 1tbsp honey + 1 tbsp balsamic vinegar) 4 garlic cloves, peeled and smashed (or 1-2 large Loon cloves!) 2 tbsp lemon juice, plus more to taste 1/2 c chopped toasted walnuts 3/4 tsp fine grain sea salt 3 tbsp creme fraiche, plain yogurt, or sour cream lots of freshly chopped chives Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife. In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes. When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking. Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives. Enjoy your box and thanks again from all of us at Loon Organics Laura, Adam, Eli, Willie & Loon Crew too!