Cranberry Coleslaw with Ranch Dressing

I made the workers their final big feast of a lunch today, to celebrate their work on finishing my house. Their favorites: sausages and chicken, rice cooked with cilantro, little potatoes – all cooked in the horno with fire, the horno Jose built. Chips and Aji (see the salsa recipe this blog), salad, Sprite – their favorite drink, and banana bread. They shared with the animals and now I know why the animals come to sit with them every day! “I hope you like it,” I said, as I set down the last plate. “It couldn’t be as good as the women in your lives, but I hope you enjoy!” Roberto said, “It’s better!” (the ultimate compliment, but he  lives alone, ha ha.)                                                                                           After sharing all that rich food, I’m glad to enjoy simple food again!

 

Recipe of the Day – Cranberry Coleslaw with Ranch Dressing

Ingredients:

1 c. shredded green cabbage
1 c. shredded purple cabbage
1 grated carrot
1/2 c. cranberries combined with 1/8 c. honey
1/3 c. diced red onion
options: dash of garam masala, celery salt or dill, 21 Seasoning Salute or other seasoning, caraway, 1/8 tsp. turmeric

Ranch Dressing Ingredients:
1-1/2 c nuts (cashews)
(soak them 12 hours, sprout 12 hours for a creamier dressing)
Juice of 1/2 lemon
1/3 c. cider vinegar
1/3 c. olive oil
2-3 T. coconut nectar, honey or 3 soaked dates
2 cloves garlic
1 tsp. garlic pdr.
3 tsp. onion pdr.
1 tsp. dill
1 T. sea salt
1/2 tsp. basil
Add 3/4 – 1 c. filtered water, rejuvelac or barley water while blending Then, mix in by hand:
1/4 c. finely minced parsley
another 1/2 tsp. dill, minced
Chill. It will thicken in the fridge.

Directions:
Combine all vegetables. Combine dressing ingredients. Toss and serve.

Word of the Day – col – cabbage

Tip of the Day –This dressing has alot of ingredients, but it’s So worth it. It tastes amazing. It’s also the dressing for my famous onion rings!

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