Whispers from the East Slaw & Salmon Veggie Bake

I know, I know, it's been ages.  I have 6 or 7 recipes lined up, it's just a matter of getting them from there to here... transported (sorry, I just channeled Dr. Horrible and I think I am gonna leave it as it happened).

Anywho!  I had a cabbage left over from last week's PlanetOrganics delivery and knew I needed to eat it before tomorrow when my next delivery arrives.  So I came up with the following slaw.  Super yummy!  I also had another Salmon-Veggie bake (yellow squash, shitake mushroom and red bell) which came out so good, as it always does.  And a big ol' bowl of mixed veg salad - I even took the time to cook up a couple of yellow beets to add to it mmmmmmmm

Whispers from the East Slaw
1 small head cabbage (6.5 cups), shredded
2 large carrots, shredded (1 cup),
6 green onions, sliced
dressing:
2 TBS soy sauce
1 tsp sesame oil
2 TBS cashew butter (or other nut butter)
1 TBS ground fresh ginger
1 sweetner, or 4 drops stevia, or 2 tsp sugar
1/3 c. rice vinegar


Add your cut veg into a large mixing bowl.  In a separate bowl, whisk the dressing ingredients until incorporated.  You may find microwaving the cashew butter helpful.  Add to your veg and toss.  Enjoy.

Makes  7.5 cups / 68 calories per cup


P.S.  I don't think I have ever dissected what my mixed veg salad's consist of.  For the record, tonight's salad had; baby spinach, arugula, cherry tomatoes, snow peas, yellow beets, baby carrot, shitake mushroom, Japanese black radish, fresh basil, cucumber, red bell pepper. My dressing was half a lemon's juice (my usual dressing), and a dollop of fresh chipotle salsa I got from the health food store. Yes, this is typical, and I eat it twice a day, pretty much every day.

Eric's Dinner: he actually let me cook for him tonight!  I made Chicken (free range) Alfredo (from a jar) and topped it with shredded Parmesan and added some Parmesan wafers (from a box). Behold: