- So Long, and Thanks for all the Fish by Douglas Adams
Hello!! I have been floating around on another planet but tonight I have briefly touched down to give you a post (and a recipe!!!) and just say, well, there is some big stuff happening soon which is all terribly exciting but terribly scary at the same time but you'll have to wait.
For the last few weeks I've been getting a fruit and veggie box from Ooooby (you can see Moira's posts about Ooooby here) which has been really cool because not only does it save me trips to the shops where I ultimately end up buying the same thing every week but it has also led me to try things I don't normally cook with. My goal each week is to finish the box and try everything. It's not a very hard goal but it's fun!
Anyway, each week they include a piece of paper that tells you where everything is from and if it's organic or whatever. They also include a few recipes which normally I ignore because I'm not very good with recipes but one week they included a red cabbage in my box and I had no idea what to do with it so I thought I'd give the recipe a try...and was pleasantly surprised! Perhaps I should do it more often!
Cabbage, Avocado and Pear Slaw
I ought to say here that this is not quite the recipe that was included because, well...but it is pretty much the same.
1/4 cup cider vinegar
1/2 cup olive oil (or rice bran oil but I used olive oil so therefore that's what I've put!)
1 Tbsp sugar
1 Tbsp sesame seeds
1 tsp sesame oil
Salt and pepper (which I think I might have forgotten to put in but I can't remember now
2-3 cups (approx) finely shredded red cabbage (or sort of chopped as thin as I could be bothered if you are like me)
1 pear, cored and sliced
1 apple, cored and sliced
1 avocado, peeled, de-seeded and sliced
Make the dressing by whisking all the ingredients together and set aside. Toss all the salad ingredients together, pour over the dressing and serve.
You might not want all of the dressing but it is quite nice! The slaw is quite good on the side with almost anything but even better with slices of fried tofu on top.