Happy 4th of July! Happy Independence Day! Happy America Day! Whatever you call it, it’s a rip-roaring, fireworks exploding, BBQ-heavy kind of day to celebrate the United States of America. Roux and Milo aren’t really liking the ‘fireworks exploding’ part–they probably think the world is ending and the humans are clueless.
Today was a super busy, domestic day: two loaves of bread baked; chocolate chip cookie dough made and hanging out in the fridge (recipe in the next post!); fior di latte chilling in the fridge; kale chips; couple of cocktail ideas tested; berries frozen; and a delicious dinner grilled and eaten! Our Independence Day dinner comprised delicious grilled salmon and a little cabbage and kale slaw, with a little bourbon dessert. The slaw was a little thought I had and I gave it a go tonight; according to Skip, it’s a keeper! I’ve never been a fan of the creamy kinds of slaw, those always makes me kind of gag; apologies to those who are a fan, it’s just not my thing. But, this little slaw, it’s a little gem. I’m pretty happy with it, and I hope you like it, too!
*No gram weight for the apple or vinegar–I completely blanked on writing it down!
Cabbage & Kale Slaw
2 1/3 C thinly sliced cabbage (150 g)
1 C thinly sliced Lacinato kale (46 g; 3 large stalks, de-stemmed)
1/3 C thinly sliced sweet onion (30 g)
2 Tbsp Sunflower seeds (20 g)
2 Tbsp Pepitas (22 g)
1 tsp Sesame seeds (3 g)
1/3 C Blueberries (52 g)
1/2 medium apple, thinly sliced
1/8 C Olive oil (23 g)
1/2 Tbsp Honey (12 g)
1 tsp Spicy Dijon mustard (6 g)
1/2 Tbsp Lemon juice (6 g)
1/2 tsp Salt (2 g)
2 Tbsp Apple cider vinegar
- Combine the dressing ingredients in a jar & shake to combine. Make sure the honey has dissolved.
- Combine all salad ingredients & toss with dressing, add pepper to taste; store any remaining dressing in the refrigerator.