One of my favorite foods is cabbage because it’s super versatile, has hardly any calories, is free of wheat and gluten, is great for digestion, and is beautiful in color (purple and green). It tastes awesome in salads, gives us valuable probiotics as pickled sauerkraut, plus it works perfectly as a “shell” to be stuffed with yummy fillings to make a delicious hand held treat. I’m currently reintroducing heart-healthy fats into my diet from flax and chia seeds (omega-3), some nuts (vitamin E and antioxidants), and olives to keep my skin supple and moist, especially now that autumn is upon us. I picked up a bunch of avocados at the Farmers’ Market, but am disappointed they didn’t make it into my bag!
Today, I filled up a red cabbage shell with Chiffonade green cabbage. Watch our “How to Chiffonade” video I shot for Vegetarian Times Magazine: http://www.vegetariantimes.com/video/10). Please watch on the Vegetarian Times website to help generate viewer numbers. Thank you!
I’m also embedding it below from my own YouTube channel:
Ani’s Raw Food Asia + Vegetarian Times Magazine: How to Chiffonade
I first filled up my purple cabbage shell with Chiffonade green cabbage. Next, I layered on a Black Olive Tapenade, from Ani’s Raw Food Kitchen, page 155, and Candied Onions, inspired by my Buckwheat-Battered “Fried” Onion Rings, from page 116 of Ani’s Raw Food Essentials, plus I added maple syrup to sweeten the onions. I then topped it all with artichoke hearts, and would have added avocado, if I had some on hand.
Black Olive Tapenade
makes 4 servings
- 1/2 teaspoon garlic, minced, about 1 clove
- 1/2 cup black olives, pitted
- 1/2 cup green olives, pitted
- 1 to 2 tablespoons extra virgin olive oil
- 1 tablespoon thyme, fresh
- 1 teaspoon rosemary, fresh
Candied Onions
makes 4 servings
- 4 cups thinly sliced sweet onion, about 1 whole
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tamari or nama shoyu (raw soy sauce), to taste
- 1 tablespoon agave or maple syrup, to taste
Place all ingredients into mixing bowl. Set aside to marinate and wilt for at least 10 minutes. Add syrup to your liking. I choose to make this sweet! Squeeze excess liquid before using.
Will keep for several days in fridge.
I added ripe pears to the onions and have used them on salads with walnuts. Very good!
This now my new “cold slaw” with all kinds of variations! LOVE the candied onions. Thank you, Ani.
Carecia
I made this for lunch, and I had to have a second helping! Never thought that olives would work with cabbage, as I have always associated them with tomatoes and cucumber salad. In my great surprise it worked amazingly. I also added a few spinach leaves & some lemon juice for extra zing. Avocado would have been perfect but couldn’t find any good ones.
Indeed very good and dead easy to make!
Thank you so much.
I am finding it difficult at times to stay on the raw path but with your help and support it’s getting easier.
Thank you again.
Shirley
I tried doing this the other day and wow! it’s sooooo delicious! I even had some of my non vegan friends try it and they all said the same thing! Thank so much for this!!
Are olives raw? I am trying to look up information but I am getting different answers.
Today, I filled up a red cabbage shell with Chiffonade green cabbage. Watch our “ How to Chiffonade ” video I shot for V egetarian Times Magazine : http://www.vegetariantimes.com/video/10 ). Please watch on the Vegetarian Times website to help generate viewer numbers. Thank you!
One of my favorite foods is cabbage because it’s super versatile, has hardly any calories, is free of wheat and gluten, is great for digestion, and is beautiful in color (purple and green). It tastes awesome in salads, gives us valuable probiotics as pickled sauerkraut, plus it works perfectly as a “shell” to be stuffed with yummy fillings to make a delicious hand held treat. I’m currently reintroducing heart-healthy fats into my diet from flax and chia seeds (omega-3), some nuts (vitamin E and antioxidants), and olives to keep my skin supple and moist, especially now that autumn is upon us. I picked up a bunch of avocados at the Farmers’ Market, but am disappointed they didn’t make it into my bag!