Happy Monday everyone! For the next 2 weeks I will be having some of my best bloggy friends guest posting for me! I figured between finals and graduation, I will have little time cooking and blogging, so I am soo thrilled to have some help 🙂
Today, meet Marnely the author and chef behind Cooking With Books who is a fantastic Chef and baker working in beautiful Martha’s Vineyard.
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Today I’m excited to be guest posting here at Little Ferraro Kitchen! Sam and I quick
friends through Twitter (how else to people become friends these days!?), always
feeding off each other’s ideas and tweeting for inspiration. When brainstorming what I
wanted to share with her readers, I went back and forth on a few things, eventually
settling on such a simple but oh-so-delicious recipe: Herbed Spring Cabbage Slaw!
The moment I start making slaw in my kitchen, it’s the moment we all realize the days
are getting longer, sunnier, and happier. Slaw brings back memories of Sunday
afternoon barbecues and late night leftovers of pulled BBQ meats and cold slaw. It
brightens any menu and can be dressed up or down for the occasion.
For a fancy take on slaw in any menu, whisk together truffle oil and mayonnaise, using
that as your dressing. Throw in thinly sliced ramps for extra flavor and top your hot
protein with a cool slaw. What to make it a more casual affair? Make this Herbed Spring
Cabbage Slaw and your family and friends will be impressed with the amount of flavor
you packed in such a simple vegetable as cabbage. Use this as a side dish to a
barbecue or as a component to a pulled pork sandwich.
Another thing I love about cabbage is that it always, always impresses me when I slice
into it. The pattern and color, specially of the red cabbage, blows me away! Oh and did I
mention that it’s pretty good for you too? High in Vitamin C and a great source of
Vitamin A, it’s known for it’s cancer prevention properties! Keeping it raw, like we did in
this recipe, makes it even better for your health!
Thanks to the Little Ferraro Kitchen for having me over today and I hope this recipe
inspires you to take simple ingredients and craft them into flavorful dishes for your
friends and family. Please be sure to stop by my blog Cooking with Books, tweet me at
@nella22, and visit my Facebook page, I love to meet new foodies!
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon mustard
- 1 tablespoon honey
- 3 tablespoons mayonnaise
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- pinch of salt
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Whisk together the fresh herbs, vinegar, soy sauce, mustard, and honey.
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Drizzle over shredded cabbage and season with a pinch of salt.
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Let sit in refrigerator for one hour before serving.
Good luck finishing school!
DB-The Foodie Stuntman recently posted..Light Stunt: Piccata di Pollo plus a Giveaway!
This really is so yummy looking. What a great photograph too. I love the idea of all of the herbs, but the truffle and ramp combo sounds amazing too. I am so glad spring is here.
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