Ah well, I do have local cabbage in the fridge and would love a nice salad, so here goes. This recipe is adapted from the Firecracker Slaw recipe from The Fast Track One-Day Detox by Ann Louise Gittleman. It's not something I do regularly, but I did try the detox a few years ago and it introduced me to a lot of organic veggies I'd never thought of eating - daikon radish, dandelion greens and raised some interesting questions about what happens to our bodies when we fill them with chemicals.
Firecracker Slaw
1/2 small green cabbage
1/2 small purple cabbage
1 c. mixed peppers (red, green, yellow, orange)
2 Tbsp. apple cider vinegar
4 tsp. flaxseed oil
Cayenne Pepper - season to taste
The cabbage was fresh and local; the peppers were frozen and leftover from the summer farmer's market. I usually use them for cooking, but was unsure how they would hold up in a salad once they were defrosted. It turns out they work just fine and even maintain a little crunch. The oil, vinegar, and cayenne were my non-local ingredients. I'm sure I could find apple cider vinegar since I live in the land of apples, so I'll have to think about that for the future.
Now, if only I could convince my kids to eat cabbage!
Erika, I'm impressed with your dedication to eating local. It's not really something I've spent much time thinking about. However, I bought ground Bison at my local supermarket, and I did notice myself looking at where it came from. Sad to say, I couldn't find it. I'm sure that it wasn't local, but I may want to do some more investigation on this.
ReplyDeleteI like the cabbage recipe. I want to try it. My mom always has cabbage on New Year's Day. Something about eating it brings in a healthy or good year to follow. This sounds like a good way to follow that tradition.
Thanks.