Week 12, Recipe 2, Oriental Cabbage Raw Slaw, Veggie Burger Croque Madame w/ Heirloom Tomatoes

Here's a dinner recipe. Obviously these guys don't have to be served together, but I'm basing my points on the whole plate. End of story.








Recipe 1
Oriental Cabbage Raw Slaw Ingredients:
6 inner stalks Bok Choy*, washed and very thinly sliced
2 cups very thinly sliced Kale*
1 cup very finely shredded red cabbage*
1 medium carrot or 1/3 cup baby carrots, julienned
3 scallions, greens and whites, thinly sliced
1/4 cup minced parsley or cilantro (or both)

Dressing:
3 Tbsp. Canola Oil
2 Tbsp. Rice Vinegar
1 Tbsp Mirin or Sherry (or Red wine w/1 tsp. sugar added)
2 Tbsp. toasted sesame oil
1/2 tsp. Tamari or pinch sea salt
1/2 tsp. dry mustard
1 Tbsp. toasted sesame seeds

1. Combine bok choy, kale, red cabbage, carrot, scallions, parsley/cilantro in a large mixing bowl.
2. In small bowl wisk together dressing ingredients. Pour over vegetables and toss gently to combine. Let rest 3-4 hours for flavors to combine and juices to meld.
3. Serve garnished with semame seeds.

Rounding out the plate...
Serve with:
Corn, dressed with Amish butter* and cilantro.
Veggie Burger, toasted and topped with 1 over-easy organic egg* with chopped heirloom tomatoes* and cilantro.

Points
Taste: 5 points, the slaw was even better the next day.
Ingredients: 6 points
Originality: 4 points (Slaw was adapted from Greens Glorious Greens cookbook by Johnna Albi and Catherine Walthers).
Documentation: 4 points
Total: 19 points