Do you like cabbage? Here's a recipe for a revved up version of a classic coleslaw. I pack my coleslaw with mixed greens, red onions and olives to make it more robust. This recipe is simple, easy to make and can be served for breakfast, lunch or dinner.
Ingredients: (* makes 4-6 small servings)
> pre-packaged shredded coleslaw mix
(* or shredded fresh green cabbage)
> shredded fresh red cabbage
> Swiss Chard greens (*or any hardy greens, Romaine or green lettuce)
> red onion
> slivered or crushed raw almonds
> canned, whole, pitted black olives
Seasonings:
parsley (to taste)
chives (to taste; I LOVE these)
ground black pepper (to taste)
chicken bullion (tiny bit to taste)
red pepper flakes (if you want it a bit "hot" and spicy)
brown sugar (pinch)
Instructions:
1) Wash and shred all greens including the pre-packaged coleslaw mix.
2) Cut red onion into long slivers.
3) Crush raw almonds in a Ziploc bag with a hammer. (*or use the store-bought slivered ones)
4) Wash the olives with cold water in a colander. If you like, cut them in half or leave them whole.
5) In a mixing bowl, combine greens, onions, almonds. Sprinkles the olives on top.
*Serve the coleslaw in a bowl as a side dish with my Healthy Salmon Croquettes and you are DONE!
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