Sunday, December 12, 2010
Loving My Pummelos
Chinese Cabbage and Carrot Slaw
I am enjoying my pummelos so much right now that I had to figure out a way to incorporate one into a recipe using the organic Chinese Cabbage I have from this weeks produce pick up. I decided to make a very simple cabbage and carrot slaw dressed with one of my favorite raw dressings; it is more of a mustard vinaigrette. Topping the slaw is one large pummelo and a handful of dried cranberries (unsweetened but infused with apple juice). See how I peel these very seedy citrus fruits here.
Pummelo Cabbage and Carrot Slaw
1 Pummelo (or grapefruit) peeled and diced
1/4 of a Chinese Cabbage, shredded
2 small carrots, shredded
Handful of dried, unsweetened cranberries
Dijon Vinaigrette Dressing
Organic Dijon mustard
EVOO cold pressed
Fresh lime juice
Raw honey, warm gently to liquefy
Shake dressing ingredients in a glass jar with tight fitting lid.
To assemble the salad: Plate the cabbage, drizzle on some of the dressing. Top the cabbage with the carrots, pummelo and cranberries. Drizzle on more of the dressing. Enjoy!
~JMJ~ Today I am grateful for a break in the cold weather; I actually could take off my hoody in the house today. But it won't last long b/c our low tonight is going to be 38 degrees. I know I must sound like a wimp but that is cold for us in Florida! :)
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