Jan 312012
 
What do you think of my new look?  I had such a fun time playing around with photo shop to build my new logo and I’m even thinking of changing up the name of my blog to incorporate farming.  Baby steps though.  
Also, I updated my tabs with the exception of the About Me tab-still need to work on that one.  What is new? The events and workshops tab!  On this tab I’m going to put all the fun I have coordinated for KYV farm.  Next up is a canning workshop and we need to schedule another Know Your Vegetables as the first was so popular.  I thank Cara of Cara’s Cravings for the inspiration to update my blog since her new look came out so well.  She also got me to take a second look at my camera. In fact I shot this photo in complete manual mode!  I still have a few adjustments to do but I think it came out ok for now.
As for the recipe-you might notice this is my second in a row from Janet at Taste Space.  I love all her use of veggies and flavor combos.  Way back when I was doing a Detox I went to her site and started printing out recipes that might work….and ended up printing off her entire site.  When I got some cabbage with my CSA from KYV farm I asked her what her favorite cabbage recipes are and she said this braised cabbage and this cabbage salad-which this post is based off of.   
Coconut and fresh clementines bring a twist, cayenne for a kick and I added some grilled shrimp to top.  The nutrition info is for the salad and dressing only, so you can change up the toppings as you desire.  Next time I’m going to try some marinated and grilled tofu or tempeh. I loved the crunchy cabbage, the sweet agave and spicy cayenne. 

Coconut Tahini Cabbage Salad

Serves 6
Gluten free, Dairy Free

Ingredients

Salad
20 oz green cabbage, thinly sliced (6 cups)
2 green onions, thinly sliced
2 mild red peppers of choice, seeded and sliced
1/2 cup chopped cilantro

Dressing
1 tbsp toasted sesame oil
1.5 tbsp lemon juice (half a lemon)
2 Tbsp agave (or maple syrup)
1.5 tbsp tahini
1/4 cup light coconut milk
1/2 Tbsp tamari (wheat free)
1/4 tsp cayenne pepper (optional)
zest of a clementine or small orange

2 clementines, peeled and sectioned
1/8 cup sesame seeds, toasted
Grilled protein of choice (optional)

Directions

1. Place cabbage, onions, peppers and cilantro in a large bowl.

2. Blend sesame oil through clementine zest in magic bullet or blender and pour over cabbage mixture.  Toss well.

3. Top salad mixture with sectioned clementines, sesame seeds and grilled protein of choice.

Nutrition Facts

6 Servings
Amount Per Serving


Calories 151.4
Total Fat 7.2 g
Saturated Fat 2.5 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 143.6 mg
Potassium 836.4 mg
Total Carbohydrate 21.0 g
Dietary Fiber 7.9 g
Sugars 0.9 g
Protein 5.6 g


Vitamin A 36.3 %
Vitamin B-12 0.0 %
Vitamin B-6 18.7 %
Vitamin C 242.3 %
Vitamin D 0.0 %
Vitamin E 3.4 %
Calcium 16.2 %
Copper 8.8 %
Folate 35.3 %
Iron 14.3 %
Magnesium 14.2 %
Manganese 32.6 %
Niacin 6.8 %
Pantothenic Acid 5.0 %
Phosphorus 11.5 %
Riboflavin 8.8 %
Selenium 4.1 %
Thiamin 14.6 %
Zinc 5.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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