cabbage

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Pesto Chicken and Quinoa Salad (Gluten-Free)

Published January 23, 2014 by jenmatteson

Do you ever feel overwhelmed with the amount of odds and ends in your refrigerator that are on the edge of going bad?  Maybe ‘overwhelmed’ isn’t the correct word – terrified seems more like it.  At least for me.  I hate wasting, and I despise throwing food away because I’ve let it go bad.  In fact, it even irks me when other people let food go bad and have to throw it away.  I know, this is a bit of an issue.  But, there are starving kids in ….  well, you know.  Don’t get me wrong, if it has gone bad, throw it out.  But, my point is that you should be aware of what you’ve got and what needs to be used up before meeting it’s demise.

Pesto Chicken and Quinoa Salad

I truly just threw this salad together one day with a ton of leftover stuff in my fridge (cooked quinoa, shredded chicken and shredded cabbage), and it was so good, I had to re-create it and share it with you.  This is a fantastic, healthy, fresh salad.  It is packed with flavor, it’s quick, and is a perfect weekday lunch!  It’d even be great to bring camping, on a picnic, or even to a potluck.  Bonus, it’s gluten-free! Don’t have these leftovers in your fridge, it’s okay, you could use rice or couscous instead of quinoa (of course, these alternates aren’t GF); turkey or beans instead of chicken; and broccoli slaw, arugula or spinach instead of cabbage.  Get creative!

What has been your favorite recipe you’ve made with leftovers?

Pesto Chicken and Quinoa Salad
Pesto Chicken and Quinoa Salad

Source: Pigzilla Original
Servings:

Ingredients:

1 cup cooked quinoa
1 boneless, skinless chicken breast, cooked and shredded
1/2 cup shredded cabbage (broccoli slaw would be great, too!)
2 tbsp. basil pesto
1/4 cup sun-dried tomatoes
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt and pepper
2 green onions, chopped

Directions:

1. In a medium bowl, mix together quinoa, chicken, cabbage and sun-dried tomatoes.  Stir in pesto until evenly coated.

2. In a small bowl, whisk together vinegar and olive oil.  Pour over salad a little at a time until coated as desired.  Season with salt and pepper to taste.  Garnish with green onions.

Not Grandma’s Coleslaw

Published September 7, 2012 by jenmatteson

I never liked any coleslaw growing up besides my grandma’s.  She made the absolute best “traditional” coleslaw, hands down.  It was creamy, but not watery or too wet, and had the perfect amount of tang and sweetness.  I can only recall helping her make it once, and it was so long ago, that I have a minimal memory of what went in it.  Unfortunately for me, and now you, she passed away almost three years ago, and I have yet to perfect it.  Here is one of my favorite photos of my Grammie and me.

That being said, I’m not sharing her recipe with you today.  What I am sharing is a super delicious recipe from Nicole of Prevention RD.  I was in search of a “traditional” coleslaw to serve with my slow cooker pulled pork sandwiches on my cooking board, when someone suggested her bacon coleslaw.  It seemed close enough to Grammie’s recipe, so I thought I’d give it whirl.

When throwing this together before my fantasy draft, among doing several other things at precisely the same time, I sort of forgot about measurements.  Instead of purchasing the pre-shredded bags of cabbage or coleslaw mix, I grabbed two heads of cabbage, one purple and one green.  I shredded up half of the green before realizing I was about to have a cabbage situation on my hands.  Not to be out-done, half of the purple was shredded too.  I followed the other measurements of Nicole’s recipe, and only added as much cabbage as necessary to use up the dressing.  Over the last few days, I’ve been adding more and more – you know how it seems to get soggy after a few days?  Adding more shredded cabbage kept the coleslaw crisp and fresh tasting.

The slaw was great (though not as good as grandma’s)!  However, I felt that the bacon kind of went unnoticed.  I may use more next time, or thicker, better quality bacon.  When you did get a bite of the bacon, it was excellent!  I served this along side of my slow cooker pulled pork sandwiches, and don’t be afraid to put it right on top of your sandwich.  What a great combination!?

Bacon Coleslaw

Source: Adapted from Prevention RD
Servings: 4-6

Ingredients:

10 oz shredded cabbage or coleslaw mix
1/2 red onion, minced
1/4 tsp kosher salt
1/4 tsp black pepper
3 tsp cider vinegar
1/3 cup + 1 tbsp low-fat mayonnaise (Miracle Whip would work and give more of a zip)
1 1/2 tsp sugar
4 pieces bacon, cooked and crumbled

Directions:

1. In a large bowl, combine cabbage or coleslaw mix and minced onion.  In a medium-sized bowl, mix together salt, pepper, vinegar, mayonnaise and sugar.

2. Adding a little at a time, stir dressing into the vegetable mixture until dressed as desired.  Fold in crumbled bacon.  refrigerate for at least 2 hours before serving, allowing flavors to develop.

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