Princess?? Well…it’s a tangy, cabbage coleslaw-like dish, without dairy. And….it’s pink and purple:) It’s so dainty and pretty, it makes you feel like a princess when you eat it!
so crunchy and flavorful!!
OK — maybe a bit of a stretch, but hey…whatever floats your boat, right?
warm and nutty quinoa…mmmm!
Tonight for dinner, I made my Princess Slaw, with Broiled Flounder, and Quinoa. It was SO yummy!!
Here’s what you need for the Princess Slaw:
1 head of cabbage, shredded 1/2 red onion, sliced paper-thin 6 radishes, sliced paper-thin, and cut in half sea salt and pepper pumpkin seeds, toasted
Dressing: juice of 1 big lemon 1 Tbsp + 1 tsp whole “grain” mustard(homemade or store-bought — can also use dijon) 1 tsp EVOO 6 drops pure stevia extract fresh dill, chopped
Using a mandolin, carefully shred your cabbage and radishes. You can also slice your onion on the mandolin, or slice paper-thin slices by hand. Place all these in a big bowl. Then, add about 1 1/2 tsp sea salt and several grinds of pepper over the veggies. Toss to coat everything with salt — this causes the raw veggies to soften slightly, and release their moisture, creating the beginning of the dressing. Then, pour the dressing over the veggies and toss to coat. Chill in the refrigerator for at least 20 minutes. Serve garnished with toasted pumpkin seeds. SO GOOD.
the pumpkin seeds provide a nice *pop!*
With this, I served broiled flounder. Wow, Lobsta Bakes’ wild, ocean-caught flounder was super delicious! It was so moist and sweet! I broiled it with 1 tsp EVOO, salt, pepper, paprika and chili powder. I LOVE the crust on this fish: it brings a little heat, which compliments the sweetness of the fish perfectly!
beautiful crust on the flounder:)
I also served this with quinoa. I stirred in some spinach and sliced green onions to the cooked quinoa, which was quite delightful.
so cooling and refreshing! delish!!
This meal was fantastic! The Princess Slaw was SO DELICIOUS! It was so crunchy, light and refreshing! It was addicting! Your fork kept going back for more and more! It was cool and slightly *zingy* on your palate. The coolness of the slaw, paired with the warm and nutty quinoa was wonderful. The temperature differences, textural variety, and flavor explosions made this meal a 10!
This meal is made possible due to my mandoline. It makes the slicing and dicing super simple. It also allows you to achieve a super thin shred. Here's the one I use, that has a hand guard: