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1/2 small head green cabbage, cored 
1/2 small head radicchio, cored 
1 large apple, cored 
Juice of 1/2 lemon 

1/4 cup olive oil 
2 tablespoons minced shallots 
5 tablespoons Champagne vinegar 
1/2 cup low-salt chicken broth 
1 teaspoon brown sugar 
2 tablespoons Dijon or stone-ground mustard 
1/4 teaspoon kosher salt, or to taste 
1/4 teaspoon freshly ground pepper, or to taste 
3 tablespoons toasted pine nuts or hazelnuts 

Thinly slice the cabbage and radicchio and set aside. Julienne the unpeeled apple and rinse in a solution of half lemon juice and half water to minimize discoloration. 

Heat 2 tsp oil in a large skillet over medium-high heat, add shallots and saute until soft, add the vinegar, broth and brown sugar, simmer to reduce slightly, then whisk in the mustard. Remove the skillet from the heat and whisk in the rest of the oil. Season with salt and pepper. 

Add the cabbage, radicchio and apple to the skillet and toss well to coat. Garnish with the pine nuts and serve warm - also tasty at room temperature but don´t toss in the pine nuts until ready to serve. 
Serves 6 


Cilantro Lime Vinaigrette:
2 tablespoons fresh lime juice 
1/4 cup minced fresh cilantro 
1/4 teaspoon kosher salt 
Freshly ground pepper to taste 
Pinch cayenne pepper 
1/4 teaspoon sugar 
3 tablespoons vegetable oil 

Salad :
1/2 head green cabbage (about 1 pound) 
1/3 cup pepitas (pumpkin seeds) 
1 firm-ripe avocado 
2 red peppers, stemmed, deribbed and thinly julienned 
2 green onions, thinly sliced 
Salt and freshly ground pepper to taste 
Squeeze of lime to taste 

Whisk together all the ingredients for vinaigrette except the oil, let the cilantro steep in the vinegar for a few minutes, then whisk in the oil in a steady stream to emulsify. 

Quarter and core the cabbage, trim off the white core with diagonal cuts, thin slice the leaves, then toss the cabbage in the vinaigrette to marinate while you prepare the other ingredients. 

Toast the pepitas in skillet over medium-low heat until they start popping, stir or toss to avoid scorching, until all the seeds are puffed up and toasty, then set aside.

Cut the avocado in half, remove the seed, then thinly slice. Scoop out the slices with a spoon and toss with the cabbage, add pepitas, peppers and onions. Toss and adjust seasoning. Serves 6. 


1/2 cup mayonnaise 
1 tablespoon vinegar 
1 teaspoon sugar 
1/2 teaspoon celery seed 
1/4 teaspoon salt 
3 cups shredded green cabbage 
1 cup shredded red cabbage (may use green) 
1 cup shredded carrots (1 large) 
1/4 cup thinly sliced green onions 

Stir together the mayonnaise, vinegar, sugar, celery seed and salt in a small bowl. Combine the rest of the ingredients in a large bowl. Pour the mayonnaise mixture on top, and toss lightly to coat. Cover and chill for 2 to 24 hours. Serves 4 to 6 


½ head Green cabbage, shredded
mayonnaise (about 1 cup)
3 each Green onions, sliced thin
½ cup crumbles blue cheese
Fresh ground black pepper and salt to taste;

Toss the cabbage with just enough mayonnaise to coat (about 1 cup), then add 3/4 of the onions and blue cheese, with salt and fresh ground pepper to taste. Toss well and taste. Chill but serve within an hour or so, garnish with 1 tbsp each of onions and blue cheese.


2 tablespoons extra virgin olive oil
1 pound carrots, peeled and grated
2 garlic cloves
Sea salt
1 cup plain whole-milk yogurt 
Finely chopped fresh mint or dill 

Heat olive oil in a skillet over medium and sauté the carrots until just tender, then set aside to cool. Mortar the garlic to a paste with a generous pinch of salt and stir into the yogurt, stir in fresh mint (to taste). Stir the yogurt mixture into the cooled carrots, taste and adjust seasoning. Serve at room temperature. Serves 4 


4 c Grated carrots
3 tb Fresh lemon juice
3 tb Vegetable oil
1/2 ts Ground coriander
1/4 ts Salt
2 ts Chopped fresh mint
1 tb Chopped fresh parsley
1 ts Sugar or maple syrup

Mix all ingredients together and chill at least one hour before serving.


1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon curry powder
5 cups thinly sliced green cabbage (from about 1/2 large head) 
2 carrots, peeled, coarsely grated
2 green onions, thinly sliced
2 tablespoons dried currants
1 small jalapeño chili, seeded, minced 

Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.) Makes 4 servings.


1 medium-large jicama (about 1 pound), peeled and julienned 
1 to 2 fresh red chiles (serrano or Thai)
2 green onions, julienned 
1 tablespoon Asian fish sauce 
4 tablespoons olive oil 
4 teaspoons fresh lime juice 
1 teaspoon grated lime zest 
1 teaspoon minced garlic 
1 1/2 teaspoons sugar 

Combine the jicama, chiles and onions in a bowl. Whisk together the fish sauce, olive oil, lime juice and zest, the garlic and sugar. Toss the prepared vegetables with the dressing. Refrigerate for 1 hour before serving. Serves 4 to 6


3 tablespoons champagne vinegar 
1 tablespoon fresh lime juice 
1 teaspoon ground toasted cumin seed 
Salt and pepper to taste 
3/4 cup pure olive oil 
1 (2-ounce) basket daikon or other spicy sprouts 
2 to 3 cups finely shredded green cabbage 
2 cups loose baby arugula 
3 radishes, thinly sliced 
1/2 bunch cilantro (leaves and tender stems), coarsely chopped 

Combine the vinegar, lime juice, cumin, salt and pepper. Whisk in the oil. Toss with the rest of the ingredients. Serves 4 to 6 


Shred enough tender cabbage to make about 1.5-2 cups and julienne equal portions of carrots and brocolli stem (pared) to the volume of the cabbage.  Make a dressing of 1 crush anchovy, 1 small very ripe tomato (juices and pulp only), 1 or 2 chopped dried birdseye chilis (to taste), 1 tbsp lemon juice, 1 tbsp sugar, 2 tbsp olive oil, 1 tbsp mayonaisse, a few drops of liquid smoke (Hickory is nice), a pinch of salt, a dash of soy and nam pla.  Whisk or shake the dressing to blend, taste and adjust seasonings.  When they are to your taste, pour dressing over the slaw and mix well using your hands.  Cover and refrigerate, toss every hour or so until ready to serve (should be within 3-4 hours).


1 cabbage, cored and thinly sliced 
1 cucumber, diced or julienned 
2 carrots, peeled and shredded 
1 bunch green onions, trimmed and thinly sliced 
5 garlic cloves, chopped 
Salt as desired 
1 to 2 tablespoons shredded or chopped ginger 
6 to 8 tablespoons sugar 
About 3 tablespoons white wine vinegar 
Juice of 2 limes or lemons 
2 to 3 tablespoons Asian sesame oil 
Several large pinches of dried red pepper flakes
A few shakes of soy sauce (preferably light) or fish sauce 
3 tablespoons chopped cilantro 
3 to 5 tablespoons coarsely chopped peanuts 

Combine the cabbage, cucumber, carrots, green onions, garlic, salt and ginger, set aside for at least 30 minutes, then drain and squeeze out the excess liquid. Add the sugar, vinegar, lime juice, sesame oil, pepper flakes, soy sauce, and cilantro, taste and adjust seasoning, cover and refrigerate until ready to serve. Before serving, drain again and check seasonings. Serve garnished with peanuts. Serves 8 to 10


8 c shredded spinach leaves
2 c mixed alfalfa and bean sprouts
1 c small pitted black olives
½ red onion, cut julienne
10 slices turkey bacon, crisp and cut in 1” pieces
2 crushed cloves garlic
5 tbsp champagne vinegar
2 tsp sugar
¼ cup olive oil
Salt and pepper to taste

Combine first 5 ingredients in a large bowl. Heat the garlic, vinegar, sugar and olive oil in a small saucepan. Season the mixture to taste. 
Toss into spinach mixture. Serve immediately. Makes 6-8 servings.


1/2 white cabbage, cored and very thinly sliced 
1 red onion, peeled and very thinly sliced lengthwise 
Large pinch of coarse sea salt 
2 tablespoons chopped fresh tarragon 
1 to 2 teaspoons tarragon vinegar 
Tiny pinch of sugar 
1 tablespoon extra virgin olive oil 
Freshly ground pepper to taste 

Combine the cabbage, onion and salt and refrigerate for 30 minutes or so, squeeze by the handful to rid of excess liquid, transfer to a bowl, add the tarragon, vinegar and sugar; mix well, then fold in the oil. Season with pepper and refrigerate until ready to serve. Serves 4