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BTD Forums  /  Cook Right 4 Your Type  /  Spicey Ginger Carrot Slaw
Posted by: gulfcoastguy, Saturday, June 25, 2011, 1:32am
I believe this came from Mom's Better Homes and Garden magazine, a recent issue. Check it out because there is also a watermelon juice/white grape juice gelatin using Knox's unflavored gelatine that sounded killer. I couldn't tear out all the pages, maybe it will be there next time and maybe I won't be sued for copyright infringement since I plugged the mag.

Spicey Carrot Ginger Slaw
1 small head napa cabbage , core removed and shredded
2 medium sweet red peppers cut into small strips
4 to 6 carrots shredded
1 to 2 pink grapefruit peeled and sectioned
2 green onions sliced
Lime zest(quantity not mentioned)
1 recipe Lime Dressing (next)

In a large glass bowl layer cabbage, sweet peppers, and grapefruit. At this point the slaw can be covered and refrigerated up to one day if needed.
add green onions and lime zest. Add half the dressing and toss. Serves 8 Remaining dressing added as desired by guests

Lime Dressing
in a small screw top jar combine 1/4 cup extra virgin olive oil, 2 to 4 tablespoons tequila(there is 100% agave tequila, read the liquor bottles)1/2 inch section of fresh ginger peeled and thinly sliced, juice and peel of one lime and 1/2 teaspoon crushed red pepper or 1 small jalapeno pepper seeded and diced. Cover shake, allow to stand at least 1 hour and shake again before serving(I wonder why it doesn't say to use a blender?)
This dressing sounds killer to marinate fish before grilling or broiling BTW
Posted by: Lola, Saturday, June 25, 2011, 4:31am; Reply: 1
thanks for sharing :)
Posted by: Wholefoodie, Saturday, June 25, 2011, 12:01pm; Reply: 2
Sounds perfect for a "B." I wonder what you could use instead of tequila? An internet search keeps pointing to cactus juice or nectar, but I have never seen those, unless you take some agave syrup and dilute it.

I am designing a "B" diet for a client and I like this since I am always on the lookout for raw beneficial salads for Type B.

Lisa
Posted by: 14999 (Guest), Saturday, June 25, 2011, 12:03pm; Reply: 3
Yum that sounds sooooo nice but cabbage and capsicum off my list.... :'( :D
Posted by: gulfcoastguy, Saturday, June 25, 2011, 3:26pm; Reply: 4
Quoted from Wholefoodie
Sounds perfect for a "B." I wonder what you could use instead of tequila? An internet search keeps pointing to cactus juice or nectar, but I have never seen those, unless you take some agave syrup and dilute it.

I am designing a "B" diet for a client and I like this since I am always on the lookout for raw beneficial salads for Type B.

Lisa


Well if the smaller measurement of 2 tablespoons is used and you only use half the dressing then divid it into 8 servings that comes to 1/8 tablespoon or 2 grams per serving. Considering that everything else is a superfood andthat I am using 100% agave tequila I'd live with it.
Posted by: gulfcoastguy, Saturday, June 25, 2011, 3:28pm; Reply: 5
Quoted from 14999
Yum that sounds sooooo nice but cabbage and capsicum off my list.... :'( :D


Such is life. Being a B Nomad that is what I look for in recipes, things that avoid chicken, peanuts, corn, and soy.
Posted by: Wholefoodie, Saturday, June 25, 2011, 3:30pm; Reply: 6
I hear ya, gulfcoastguy, but I can't (won't) be supplying recipes with avoids!
Posted by: gulfcoastguy, Saturday, June 25, 2011, 3:37pm; Reply: 7
All I can say is to experiment. Maybe a touch more ginger or lime or maybe agave. Should be a decent dressing without the tequila.
Posted by: Brighid45, Saturday, June 25, 2011, 9:46pm; Reply: 8
It would be fun to experiment and see what works in place of the tequila. Or as GCG says, just leave it out, sounds like the dressing would be fine without that little extra liquid.
Posted by: O in Virginia, Saturday, June 25, 2011, 9:50pm; Reply: 9
I LOVE the combination of carrot/ginger (works well in carrot soup, too).  I would probably substitute broccoli for the cabbage, as cabbage is an avoid for me.  Tks for the recipe, GCG.  :)
Posted by: gulfcoastguy, Saturday, June 25, 2011, 10:30pm; Reply: 10
Napa cabbage is another name for chinese cabbage, not a true cabbage. Maybe a different rating? I'd use shedded brocolli stems instead of buds as it seems a little closer to me
Posted by: O in Virginia, Saturday, June 25, 2011, 11:41pm; Reply: 11
Hmm...Chinese cabbage/Napa cabbage is not listed on my swami - might be neutral? - unless they go by another name.  Good tip about using just the broccoli stems.
Posted by: san j, Tuesday, April 17, 2012, 7:05am; Reply: 12
Oh, dear. I'm only now happing upon this wonderful recipe. Have you tried it, gcg?
If so, and it's ready, enter it into the base. My parotids are crankin' out the drool over this one.  ;)
Posted by: gulfcoastguy, Tuesday, April 17, 2012, 10:55am; Reply: 13
Yes I did. It was pretty good but it does serve several people.
Posted by: Spring, Tuesday, April 17, 2012, 2:42pm; Reply: 14
Quoted from O in Virginia
I LOVE the combination of carrot/ginger (works well in carrot soup, too).  I would probably substitute broccoli for the cabbage, as cabbage is an avoid for me.  Tks for the recipe, GCG.  :)


I was looking at the difference in the food value of broccoli heads and the stems recently and noticed that there is not a whole lot of difference in the values! I was glad to learn that.
Posted by: san j, Tuesday, April 17, 2012, 5:55pm; Reply: 15
I found it. Here it is, from better homes and gardens:

http://www.bhg.com/recipe/salads/spicy-ginger-carrot-slaw/

It indeed serves 8.
If it's really good, why not file it in our base?
Mmm.  :)
Posted by: gulfcoastguy, Wednesday, April 18, 2012, 12:51am; Reply: 16
Well I wasn't sure how "kosher" the 100% agave tequila was. My guess was maybe okay for Nomads but iffy for most other types.
Posted by: san j, Wednesday, April 18, 2012, 1:07am; Reply: 17
Quoted from gulfcoastguy
Well I wasn't sure how "kosher" the 100% agave tequila was. My guess was maybe okay for Nomads but iffy for most other types.


Oh yeah. You have to provide "substitutions" for ingredients that are Avoids for types. Gotcha.

Mexican restaurants that don't yet have their liquor licenses (beyond "Beer and Wine") sometimes make margaritas with agave wine? Ever heard of that?

http://www.ehow.com/facts_5572494_agave-wine-come.html


Posted by: gulfcoastguy, Wednesday, April 18, 2012, 4:16am; Reply: 18
The closest I've ever heard is pulque or mescal. Not much authentic Mexican cuisine around here. The closest I've had is when I made ceviche out of a recipe book. I did find a nice Thai Fusion place recently though. They had "Pearls of Pulque(sic?)" or eggplant in a sweet and sour sauce.
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