Lime and Chili Cabbage Slaw

If you're new here, you may want to subscribe to our RSS feed or sign up for email updates. Thanks for visiting!

Thursday’s lunch salad was inspired by two things: a leftover head of savoy cabbage threatening extinction in the fridge and a recipe for crunchy lime cabbage slaw from my new favorite blog, Eggs on Sunday.

Eggs on Sunday is written by Amy, a fellow foodie who shares many of my own philosophies about eating:

I believe in cooking with whole, natural and organic ingredients, celebrating seasonal foods, and supporting local farmers by using local ingredients whenever I can. I’m not “officially” vegetarian, but I try to choose meat, dairy and eggs from animals that I can trust have been cared for, raised and processed humanely. I love to garden — the process of growing your own food is immensely rewarding and fun. I believe in taking time to enjoy food, and in relishing the joys of delicious food!

Check it out, make the salad, drink the hot chocolate, and enjoy!

Diary for Thursday, February 19, 2009

Swim

Short(ish). 1000 meters. Went at about 10am.

Breakfast

Bircher muesli with yogurt and banana with a pot of Rooibos Earl Grey tea

Lunch

Black bean tostada with lime and chili cabbage slaw

The tostada: refried black beans, onions, tomatoes, corn, avocado, lettuce, cilantro, tomato

The lime and chili cabbage slaw: I made one amendment to Amy’s recipe – I added half of a hot red chile. Next time I’ll add a whole one. This rocked.

Dinner

Scrambled Tofu with Pan-Fried Brussels Sprouts

The scramble: tofu, potato, onion, garlic, carrots, tomato, brussels sprouts, turmeric, oregano, soy sauce, fresh parsley

The sprouts: Golden Crusted Brussels Sprouts

Related posts:

1. Ode to Cabbage Salad
2. Food Diary: Chili Con Yummy
3. Quinoa Combos and Other Tasty Meals
4. Thursday Food Diary: Curry for Cabbage Lovers
5. How to Find Variety in Monotony

Related posts brought to you by Yet Another Related Posts Plugin.