Monday, October 17, 2011

A Spontaneous Slaw



Upon surveying our vegetable situation last night, I noticed that we had leftover napa cabbage, red cabbage, and fennel from recipes throughout the week.  I did some quick thinking and realized that I could throw together a slaw pretty easily and use up these vegetables (I hate waste!).  I perused a few recipes and synthesized them to make my own.  I made a quick vinaigrette for the slaw using fat-free mayonnaise, red wine vinegar, honey, fresh dill, and freshly ground pepper.  I sliced the napa cabbage, red cabbage, and fennel thin.  I added some sliced greens onions and some fresh spinach.  I mixed the veggies in a bowl and put the bowl to the side.  Then, I wisked together the vinaigrette ingredients (the measurements are below).  I added the vinaigrette to the veggies and tossed.  I let the slaw sit for about 20 minutes while I prepared the rest of dinner. 

The resulting slaw was colorful and flavorful.  The only thing that I would have changed is I would have used a little less fennel.  (Since I was trying to use up the leftover veggies, I was a little too heavy-handed with the fennel.)  However, my husband added some of Trader Joe's Creamy Toscano with Coastal Syrah cheese to his bowl of slaw and the strong flavor of the cheese seemed to really temper the flavor of the fennel as well as go well with the vinaigrette.  So, when I make this again I will slow down on the fennel and add the cheese off the bat!  I think that the vinaigrette is a really great recipe that I will use in the future to help use up extra veggies!

Here are the proportions for the vinaigrette:

1/4 cup mayonnaise (I used fat-free but feel free to use your preferred mayonnaise)
3 tbsps red wine vinager
2 tsps honey
fresh dill to taste
fresh ground pepper to taste

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