coleslaw; cabbage, mayonnaise, lemon juice, vinegar, salt, pepper.
We used a regular green cabbage, but next time it would be fun to mix in red cabbage and carrots.
First, cut the cabbage in quarters and cut out the core.
Next, cut the cabbage into thin strips or use a mandolin. We cut most of it to ⅟₁₆ of an inch using the mandolin and followed it up with some hand cut pieces.
For the dressing, we mixed ½ cup mayonnaise, 1 ½ tablespoons lemon juice, 1 tablespoon vinegar, salt and pepper to taste. Then we incorporated the dressing with the cabbage. There was enough coleslaw for two meals-- as a side dish with salmon and as a taco filling.
pan seared salmon; salmon, lemon, green onions, avocado oil, zested garlic, salt, pepper.
flank steak tacos; flank steak, torillas, lemon, guacamole salsa, garlic, chili powder, pepper.
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