Purple Cabbage Salad with Raisins, Carrots, and Almonds

Dear Purple Cabbage,

I'm sorry that I never understood or appreciated your deliciousness before. I was blind, but now I see - and I wholeheartedly promise to chop you, shred you, and even saute you more from now on.

Fondly,
Allison

Now that that's out of the way - this is SUCH a great summer salad! I found this recipe online the other day, and was intrigued. It has tons of flavors with so many ranges - from sweet to salty, and even a little tangy. The crispness of the cabbage is perfectly contrasted with the chewy raisins. I changed the original recipe from currants to raisins, and added in some spring onions for a little more bite. Keeps well in the fridge too!

Ingredients:
1/2 head of Purple Cabbage
3 Spring Onions, chopped
3 Carrots, grated
3 Tbs Almonds
3 Tbs Raisins

Dressing:
1 Tbs Balsamic Vinegar
2 Tbs Rice Vinegar
1 Tbs Water
1/4 tsp Salt
1/4 tsp Sugar (I used Agave Nectar)
1 tsp Maple Syrup
2 Tbs Canola Oil

What to do:
1. Cut off the bottom stem on the cabbage, and cut the half into half again, coring the thick white middle
2. Thinly slice and place in large bowl
3. Grate the carrots, and add to the cabbage
4. Toss in the onions and almonds
5. In a separate bowl, whisk all dressing ingredients, except for the oil together
6. Once combined, slowly whisk in the oil
7. Pour dressing over the cabbage mixture, and serve immediately, or store in refrigerator

From: Vegan Yum-Yum

Holiday Leftovers: Curry Turkey Salad Sandwich

If your family is like mine - you'll have several weeks worth of leftovers. Back in college located just a few hours from home my parents would generously pack my jeep full of leftovers and send me on my way. I can't count how many meals my roommates and I got out of those coolers and cardboard boxes of food. I decided to get a little more creative with leftovers this year. My first concoction: a twist on the classic chicken-salad.

I actually prefer turkey to chicken. It's leaner and, like chicken, it can be very versatile. I added in grapes for color, crunch, and an added freshnes.

The curry spice is optional, but I love how it changes the sandwich subtly. Since I don't use a lot of the spice it's not overpowering, but gives new life and flavor to the same-old-leftover-holiday turkey.

Ingredients:

sliced bread of your choice

1/4 tsp curry powder

1 Tbs mayo

1 cup shredded white-meat turkey

1/4 cup halved red grapes

salt and pepper to taste

what to do:

1. in a bowl, mix the turkey, mayo, curry powder, grapes, and salt and pepper

2. arrange lettuce, or any other sandwich accompaniments of your choosing on the sliced bread

3. spoon turkey mixture onto bread

Based on recipe: my own

- Allison