I have been on a bit of a cabbage kick lately. Always trying to add vegetables to my diet and cabbage has a great texture if you don’t over cook it. Sweet and crisp flavors that can be a great addition to any meal, or sweet and tart like sauerkraut.
Mock Coleslaw
- 1/4 head of white cabbage shredded.
- 1 carrot shredded.
- 1/4 white onion
- 1 clove of garlic minced
- 3 tablespoons Chobani non fat Greek yogurt.
- fresh basil
- fresh cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil.
It is pretty simple add yogurt, garlic, basil and cilantro to a small bowl and mix completely. Add in vinegar and olive oil ensuring it emulsifies and does not separate. Once mixed add to vegetables and let sit at least an hour for flavors to mingle. Over night is best. I don’t really like mayonnaise so the yogurt is a great substitute for creamy slaw, and has a slightly lighter mouth feel that other slaws.
Serve with Air fried potato sticks and Gorton’s fish.
Mock Okonomiyaki
- White cabbage
- shredded carrots
- onion
- garlic
- soy sauce
- Oyster sauce
- eggs
- rice flower optional
Stir fry vegetables in wok until slightly tender. Add soy and oyster sauce and toss to coat. Add beaten egg with optional rice flower and a touch of hondashi instant dashi. Allow to firm up in wok or on griddle until a “pancake” forms.
