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16 Comments
allie
January 25, 2023
Thoughts on how to make this without cheese? what would you add to make it vegan/dairy free, but give it the deliciousness of the cheese?
AntoniaJames
January 25, 2023
How about some small-ish croutons made with a high quality garlic salt (I never used the stuff until discovering the one sold by The Spice House) and smoked paprika tossed with a generous glug or two of olive oil before baking? Or small cubes of tofu that have been baked until chewy with whatever seasonings you fancy? ;o)
milo
December 29, 2018
I made this, as written, as my contribution to the family holiday meal earlier this week. Truly, it was the yummiest thing on the table. In my estimation this slaw trumped my homegrown (from cows raised on my little farm) roast beef. I pretty much filled my plate with this slaw two times over. I used left overs, warmed, as a bed for a couple of over easy eggs for supper the next day. Yum.
Barbara H.
December 26, 2018
This recipe provided a great way to use up the huge amount of Brussels sprouts slaw I'd made as a side for Christmas dinner with a mustard vinaigrette already in it. I used quinoa and pickled the very old bag of apricots I found in the freezer--sublime and perfectly renewed our leftovers for lunch. All great suggestions!
Michelle M.
January 20, 2018
This sounds great, but I actually first saw this idea at Sprouted Kitchen, where Sara Forte makes this incredible salad with toasted quinoa as an accentuating component: https://www.sproutedkitchen.com/home/2013/1/24/winter-greens-crispy-quinoa-salad.html If you do this you need to use a MEYER lemon (if possible) for the super fantastic dressing.
Sydney N.
January 16, 2018
Made this salad and I have to share: it was made even better by adding citrus !! I put in orange segments and spritzed in some juice from the cut off rind and it totally MADE the salad!!
Leslie C.
January 15, 2018
Tweaked this, given what was in my fridge. Subbed red cabbage for green, dried cranberries for apricots, grated Parmesan for shaved. Kept the overall gist of the recipe, though, and the result was great. Definitely not something I'd have thought of without Deb Perelman's inspiration.
Ruth K.
January 3, 2018
Love the idea...as someone who needs whole grains but needs to watch her overall carb intake, this is the way to go.
I do have a small bone to pick with the word "headnote": I had to look it up, and found it is a prefix or executive summary, typically affixed to laws. If I'm gonna get wild and crazy in the kitchen - no lawyers.
I do have a small bone to pick with the word "headnote": I had to look it up, and found it is a prefix or executive summary, typically affixed to laws. If I'm gonna get wild and crazy in the kitchen - no lawyers.
Kristen M.
January 3, 2018
Hi Ruth, I'm so glad you asked this—I'm so steeped in recipe writing lingo I forgot that headnote isn't a common word. The recipe's headnote is the brief note from the author at the beginning to describe the recipe—here's a bit more on what we thought made a good one back in 2012: https://food52.com/blog/3808-how-to-write-a-headnote
Ruth K.
January 3, 2018
Love the idea...as someone who needs whole grains but needs to watch her overall carb intake, this is the way to go.
I do have a small bone to pick with the word "headnote": I had to look it up, and found it is a prefix or executive summary, typically affixed to laws. If I'm gonna get wild and crazy in the kitchen - no lawyers.
I do have a small bone to pick with the word "headnote": I had to look it up, and found it is a prefix or executive summary, typically affixed to laws. If I'm gonna get wild and crazy in the kitchen - no lawyers.
Warren
January 3, 2018
Ruth, I am a Type II diabetic and carbs are a concern of mine as well. The benefit of the grains is that they digest slower and their Glycemic Index (GI) is much lower than a lot of the "usual carbs", so you don't get the blood-sugar spike after eating.
Warren
January 3, 2018
That's a great salad! I always keep a container of cooked Farro (also Kamut or Freekeh) in the refrigerator to add to my usual lunch salad. The added nutty taste and a bit of bite is a welcome addition to almost any type of salad.
Kristen M.
January 3, 2018
So smart! Deb also works a spoonful of cooked grains into a carrot-pepper soup in the book to bulk it up.
Ann C.
January 8, 2018
Is this just regular green cabbage or something else? the cabbage I get at the store doesn't look like this. Thanks.
Kristen M.
January 8, 2018
Regular old green cabbage is just fine for this (it's what I usually use). What we had on photo shoot day was just an extra good-looking kind from the farmers market, maybe a cousin of savoy cabbage.
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