Creamy Cabbage Salad

Cabbage is one of my fav vegetables because it is cheap, delicious and super good for you! It’s also hella low in calories (not that I believe in counting calories or anything like that), but since it is so low cal you can pair it with a nice creamy dressing and not feel guilty.  I haven’t had coleslaw in years because it’s the creepiest salad ever, usually it has so much mayonnaise on it that it sort of slips and slides around your plate (not appealing), but this salad is like coleslaw after a makeover.

Creamy Cabbage Salad

• 1/2 cabbage (I used green but red would probs be awesome also)
• 1/4 cup tahini
• 1/4 dijon mustard
• 1 TB miso paste
• 2 TB cashews
• sprouts (for garnish)

1. Wash and chop your cabbage into ribbon like slices
2. Mix the mustard, tahini and miso together.  Add to the cabbage and mix well.
3. Garnish with cashews and sprouts

In this recipe the tahini creates the creamy texture and flavour usually achieved with mayonnaise but minus the unholy slimyness (I’m aware that is not a proper word).

SPRING ROLLS

Oh my god guys, I am so excited, I made spring rolls! I did not think I could pull this recipe off, but I damn well did! I am really overly excited about this, per usual as food is the only thing that really makes me excited.

Party in my mouth

I was not even going to try and make spring rolls, I was going to attempt dumplings, but in the grocery store I could only find spring roll pastry and not dumpling shells, so I was like, close enough.  Now, just to clarify, I usually try to make everything at home, but one time I made beautiful dumplings with homemade shells, and they were awful, and weird and like wayyyyyy to chewy, so this time I realized I needed some store bought wrappers.

Now I looked up how to make spring rolls, and I did not like any of the recipes that I found, so I decided I would do my own thing and I really enjoyed the way it turned out!

What you need:

• one package spring roll wrappers
• coconut oil (for cooking)
• 4 small grated carrots (or 2 large)
• 1/4 cup (60 ml) sprouted mung beans (or any type of sprout)
• 1/2 (120 ml) pickled cabbage (I made my own and you can find the recipe on this blog! You can also use store bought or raw cabbage)
• 6 (approx.) bok choy leaves shredded
• 1 tsp (5ml) miso paste
• 1 Tb (15ml) tamari soy sauce
• 1/2 tsp (2.5ml) salt and pepper (please do not leave out the pepper it makes it a billion times better!)

1. Steam your grated carrot, shredded bok choy, and mung beans for 10 minutes or until softened, if you are using raw cabbage you should include it in the steaming, but if you are using pickled cabbage leave it separate.
   

   Ingredients

2. Mix the cooked vegetables with the pickled cabbage.  Add the tamari, miso, salt and pepper to the vegetables and thoroughly mix so everything is evenly distributed.
   

   mix

3. Peel apart some of your spring roll pastry.  Lay one piece on a flat surface, scoop about a one tablespoon sized amount of the filling into the middle of the wrapper.
   

   Wrapper with a scoop of filling

   

   Wrapper with folded sides

    

   Fold the sides across each other, and then fold over the end pieces creating a sealed rectangle, future spring roll.

   

   Future spring roll

4. Heat a frying pan or wok at medium heat with a small amount of coconut oil (or oil of your choice).  When the pan is hot cook the spring rolls until golden on both sides.  When you are cooking the spring rolls it is really nice the veg is already cooked, because then you only have to worry about frying the wrapper.  These are not classic spring rolls but they are 100% delicious so give them a try!
   

   Finished spring rolls!