Red Cabbage Salad

Tags

apple, cabbage, cabbage salad, carrot, edamame, food, foodie, grilled shrimp, healthy eating, honey, postaday2011, recipe, red cabbage, rice vinegar, salad, seafood, sesame, shrimp, side dishes, slaw, summer, vegetarian

Hubster is working late this week, so that means I can indulge my palette… time for meatless dishes and seafood…

Red Cabbage Salad

Red Cabbage Salad Ingredients:
shredded red cabbage, edamame, green apples, shredded carrots, sesame seeds, lemon juice, rice wine vinegar, honey, sesame oil, fresh ground sea salt, fresh cracked pepper (I used a four-color peppercorn blend)

Red Cabbage Salad Directions:
Add edamame, water and salt to saucepan and bring to boil. Simmer over medium heat for a few minutes. Remove pan from heat, and allow to cool slightly. Remove beans from pods and set aside to cool. Chop, cut or shred green apples, immediately place into lemon juice. Whisk together sesame seeds, rice wine vinegar, sesame seed oil, honey, salt & pepper. Toss together carrots, cabbage and edamame. Pour vinaigrette over cabbage salad and mix. Let rest & chill. Toss in apples just before serving. Garnish with sesame seeds.

*Serve this red cabbage salad as a side dish at a BBQ or picnic.

Non-veggie suggestion: Place  layer of the red cabbage salad on plate. and add grilled ginger shrimp or chicken.

Grilled Ginger Shrimp & Red Cabbage Salad

What’s on your dinner plate???

Maple Ginger Salmon

Tags

amino acids, Bragg's, brown rice, cooking for two, dinner, dinner for two, edamame, fish, food, foodie, ginger, gluten-free, grilling, health, health science, healthy eating, liquid aminos, lunch, meals for two, nutrition, omega 3, omega-3 fatty acids, postaday2011, recipe, rice, salmon, seafood, seasoning, side dishes, soy beans, soy sauce, vegetable protein, vegetable protein seasoning

I usually make my salmon with a lemon marinade and creamy dill sauce over top. Last Friday, my mother mentioned salmon and I’ve craved it ever since. On Wednesday I spotted this recipe on Weelicious after I made dinner, so I planned to make it for dinner on Thursday. Then Thursday night ended up being Girl’s Night with some work friends, so I put off making it another day. Tonight, I finally got to indulge in my salmon.

Maple Ginger Salmon with Edamame & Rice

Maple Ginger Soy Salmon Ingredients:
2 salmon filets, 2 Tbsp. Bragg’s Liquid Aminos, 2 Tbsp. maple syrup, 1 Tbsp. rice vinegar, 1 Tbsp. fresh grated ginger

Maple Ginger Soy Salmon Directions:
Whisk together Bragg’s, syrup, vinegar and ginger. Pour marinade over salmon and let sit for 30  minutes. Bake, broil, pan-sear or grill your salmon to completion. I like to remove the skin before serving. Serve hot.

Pan-sear about 3 minutes eat side, bake 450ºF covered for about 9 minutes, broil high for about 7 minutes, grill 3 minutes each side…

I looks like Catherine served her salmon with soy or lima beans and brown rice, the pairing was simple and sweet for her toddlers. For my consumption, I felt the need to turn it up a notch. I served my salmon over a bed brown rice drizzle with Bragg’s Liquid Aminos and edamame sprinkled with crushed red pepper flakes. Yum!

What was on your plate tonight?

Radicchio & Edamame Salad

Tags

Chinese, Chinese food, Chinese New Year, edamame, food, foodie, postaday2011, radicchio, recipe, salad, side, side dishes, vegan, vegetable, vegetarian

Move over Valentine’s Day, you’re not the only reason we’re dressed in and decorating with red this month. Starting on February 3rd and going through the first full moon of the (Chinese) New Year on the 18th. This was just the kickoff to our Chinese New Year Celebration… I don’t think I can fill my next two weeks with that many Chinese inspired crafts and recipes… but let’s see how far we get.

Radicchio & Edamame Salad

Ingredients:
1 head of radicchio, 1 lb. edamame, 2 Tbsp. water, 1 Tbsp. white rice wine vinegar, 1 Tbsp. sesame oil, 1 tsp. lemon zest, coarsely ground sea salt, freshly cracked black pepper

Directions:
Shred radicchio, add to mixing bowl and set aside. Add edamame, water and salt to saucepan and bring to boil. Simmer over medium heat for a few minutes. Remove pan from heat, and allow to cool slightly. Remove beans from pods and add to radicchio. Add vinegar, oil, lemon zest, salt and pepper, gently mix together. Serve hot or chilled.

This was such a delicious salad, nutty and tasty, crunchy and full of texture. Mmm…

How do you celebrate Chinese New Year?