Coleslaw and kale chips

Working on goal #9.

Technically, there’s no cooking involved, but I can eat it for a few days.

Coleslaw:

  • 1/2 head each red and green cabbage, shredded
  • 3 carrots, shredded
  • Large handful each cilantro and parsley, chopped
  • About 1/2 cup vinegar (I used a mixture of balsamic and red wine)
  • Old Bay seasoning
  • 2 shallots, chopped finely
  • About 1 tsp dijon mustard
  • About 1 Tbsp cane juice crystals
  • Pepper, salt
  • About 2 Tbsp poppy seeds

Mix all together in a large bowl, adjusting seasoning to taste. I like this best in a meal inspired by Nicola Griffith’s book Always: take either dark bread or Scandinavian style rye flatbreads (Wasa, e.g.), slather hummus on it, and dump coleslaw on top.

I’m also dehydrating kale chips (goal #10). Ingredients: 1 head dinosaur kale, 2 cloves garlic minced, extra-virgin olive oil. Wash kale, rip into chunks, mix together, dehydrate at 125 for 4 hours or so. They smell good, but I think I undershot the oil this time.

Now to watch a video about Pediatric Advanced Life Support…

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