Category Archives: Side Dish

Colorful Slaw

Whenever I think of coleslaw, the images of lots of mayonnaise pop into my head.  I recently bought Jamie Oliver’s book, Jamie’s America, and was flipping through the recipes.  This slaw caught my eye- especially since it did not use any mayonnaise.

With the weather warming up, we’ve been eating our dinner upstairs on the rooftop.  This salad was perfect for a fast and easy dinner.  We accompanied this dish with some cheese (from Cowgirl Creamery)  and fresh bread, making it a perfect low-key dinner.

Jamie recommends this salad as a side with some chicken or pork chop.  He notes that you can change up the salad with different flavors.  Leave the onion, cilantro and white cabbage as a base, but feel free to add asparagus or fennel to further enhance the taste of this salad.


Colorful Slaw
Adapted from: Jamie’s America Cookbook

1/2 head of cabbage
1/2 head of red cabbage
20 radishes; trimmed & thinly sliced
4 carrots, peeled
1 bunch of cilantro, finely chopped
2 jalapeños, chopped finely
1 red onion, thinly sliced
1/4 cup olive oil
juice of 3 limes
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)

The quickest way to make this is to use a food processor.  The mandolin attachment shreds the cabbages and carrots into tiny pieces.  If you do not have one, a grater will do the job as well.

In a large bowl, combine the shredded cabbage (white not red) with the radishes, carrots,  cilantro, jalapeños and onions.  Mix everything well.  In a small bowl, mix the olive oil, lime juice, salt, pepper and red pepper flakes.  Once the ingredients are integrated, pour over the slaw.  Once again, toss together.

Finally, fold in the red cabbage right before serving.  If you add it at the beginning, the red cabbage can stain all the other ingredients.

Fried Onion Rings

Sam and I like to watch Barefoot Contessa on Food Network.  One of the episodes which we saw included a recipe for fried onion rings!  I’ve never made them from scratch, and I haven’t eaten one in a long time- but they looked delicious!  So when we were thinking of a meal for Valentine’s Day, I sneaked these in.  I’ve decided that it is definitely worth making your own, yum! They were just the right crispiness, but not too soggy or greasy.

Fried Onion Rings
Adapted from: Barefoot Contessa

2 yellow onions, peeled & sliced 1/2-3/4 inch thick
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp cayenne
1 1/2 cups all-purpose flour
1/4 cup cornmeal
1 quart peanut oil

Once the onions are sliced, separate the rings from each other.  In a medium bowl, combine buttermilk,  1/2 tsp salt and 1/2 tsp pepper.  Add the onion rings, and toss well.  Marinate for at least 15 minutes, but it can be as long as several hours.  In a separate bowl combine the flour, cornmeal, 1/2 tsp salt, 1/2 tsp pepper, and cayenne. 

When you’re ready to fry the onion rings, preheat the over to 200 degrees.  Line a large plate with paper towels.  Heat the oil until air bubbles start to form, about 350 degrees, in a large pot.  In batches, take the onion rings out of the buttermilk marinade, and put them into the flour mixture and coat the rings.  Next, drop the onion ring into the hot oil, and fry for about 2 minutes.  Each onion ring should be golden brown, before turning over onto the other side.  Once the onion ring is fried, place on the plate with the paper towel.  Once some of the oil has dripped off, place the onion rings onto a cookie sheet and put into the oven.  Continue frying the onions, and placing them into the oven until you are finished.  They will stay crisp in the oven for about 30 minutes.

Sweet Potatos with Chili Dressing

 I have a hard time using sweet potatoes, but it makes for a great side dish.  So when I found this recipe to add to dinner, I decided to try it.  The cilantro gives the sweet potatoes a refreshing flavor, especially with the sweetness of the potato.  Although this is a dish that’s best served warm.

Sweet Potatoes with Chili Dressing
Adapted from: The Vegan Table Cookbook

4 medium sweet potatoes, peeled and cut into sticks
1 large red onion, sliced
10 tbsp olive oil
salt & black pepper
2 tsp paprika
2 tsp cumin
2 tbsp lime juice
1/4 cup fresh cilantro, chopped

Heat over to 400 degrees.  Put the sweet potatoes and red onions on a baking sheet, drizzle with 4 tbsp olive oil, sprinkle with salt and pepper, toss to coat.  Roast, turning over once, until the potatoes are crisp and brown outside and tender inside, and the onions are brown and soft, 35-45 minutes.  Meanwhile, whisk together 6 tbsp of olive oil, cilantro, paprika, cumin, and lime juice.  Remove from the oven and pour over the dressing.  Toss the warm vegetables with dressing.  Serve warm at room temperature.