Gardening is something you learn by doing---and by making mistakes....
Like Cooking, Gardening is a constant process of experimentation, repeating the successes and throwing out the failures.
Carol Stocker

Tuesday, January 10, 2012

Cabbage Salad with Toasted Pine Nuts

It's the beginning of a new Year and time to make some healthier food choices.  I'll be posting some health conscience recipes.  Now, that's not to say that it will be boring!  I have a lot of tasty ideas and fun recipes.  We'll see how the kids and Paul take to this, I have a feeling they won't even realize they are eating healthy! I do expect a few noses to be turned up once in awhile, but as Lainie says, "You git what you git and don't throw a fit!"
Let's start with a tasty salad...if you like cabbage.  The Pine Nuts bring such a great flavor as well as a little protein!

Cabbage Salad with Toasted Pine Nuts

1/2 Cabbage, shredded
2 Leeks, green and part of the white part, julienned (can substitute a bunch of green onions)
1 Large Red Pepper, Julienned
2 Carrots, peeled and shredded

2 Tbs Olive Oil
2-4 Tbs Red Wine Vinegar (Can use Apple Cider Vinegar or Rice Vinegar)
Salt & Pepper to taste

Toasted Pine Nuts
1 Cup Pine Nuts
1 Tsp Olive Oil
1/4 Tsp Garlic Salt

Combine Shredded Cabbage, julienned Leeks, julienned Red Peppers, shredded Carrots.
Toss in Large bowl to mix.
In a small bowl combine Olive oil, Vinegar and salt & pepper to taste.  Pour over vegetables and toss with hand until veggies are evenly coated.
In a small pan over medium heat add 1 Tsp Olive oil, Pine Nuts and garlic salt.  Toast nuts until they are a light brown.
Toss toasted nuts into salad and serve.
If the salad will not be eaten immediately, refrigerate.  Do not mix in Pine Nuts until ready to eat.


Shredded Cabbage

Add Red Peppers

Add Shredded Carrots

Toss together with dressing

Toast the Pine Nuts

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