Tag Archives: cabbage

Sunday Dinner #1

This past Sunday, friends joined me for my inaugural                         Green Eyes Sunday Dinner: IT WAS DELICIOUS!

Here’s the menu:


Here’s my plate:

my plate

I know this picture doesn’t do the meal any justice because grilled okra …. sweet potato fries….corn-tomato salad…tofu hoagie all tasted better than it looks (here) but luckily my friend Dominique, who is a photographer, captured these photos. Thanks girl! 🙂

tofu hoagie
Chipotle – Peach Tofu Hoagie with Cabbage Slaw, Summer Salad, and Herb – Yogurt Sauce.
cabbage slaw
Cabbage, carrot, and cilantro slaw.
tastes like summer salad
Tastes like Summer Salad: Tomato, Corn, Cucumber, and Red Onion.
Dessert: Local Cantelope and Blueberries.

If you’re interested to join Sunday Dinner, RSVP!


Cole Slaw

This cole slaw is a great side dish at a summer BBQ but also is perfect  in tacos, sandwiches…for you meat eaters in a pulled pork 😉

cole slaw


Red cabbage

Green Cabbage


Dill, fresh

1/2 cup Mayonnaise

1 Lemon, zest and juice

2 tsp Apple Cider Vinegar

1/2-1 tsp Celery Seeds

Salt and pepper

1. Add thinly sliced cabbage, julienne carrots, and chopped dill to a bowl.

2. Make dressing: In a separate bowl mix mayonnaise, lemon zest and juice, ACV, celery seeds, and salt and pepper.

3. Combine salad and dressing and mix together with hands. Serve same day or next day for best crunch of the cabbage.

* I added this slaw to a taco with spinach, tomato salsa, and black bean salad: YUM!

Thai-Inspired Cabbage Salad

I am obsessed with cabbage salad at Thai restaurants and after coming home from a Thai dinner (where the salad was my entree) I made a HUGE bowl of it! Yes, obsessed!

The combinations of flavors and textures in this salad make it a perfect summer side.



thai cabbage


Red cabbage

Green Cabbage









Rice Wine Vinegar

Coconut Sugar

Sesame Oil


Himalayean Sea Salt

1. Thinly slice the cabbage, dice tomatoes, julienne carrots, chop herbs and combine in a BIG bowl.

2. Add lime zest and juice, coconut sugar, salt, scallions (so the citrus can take out the raw onion taste), jalapeno, and sesame oil and blend into a vinaigrette.

3. Pour vinaigrette over salad, add cashews, and combine.

Allow to marinate for developed flavors.

This was a first attempt to have cabbage salad for lunch today so I want to work on the vinaigrette to get closer to the Thai version, but it is well inspired!

Try and let me know what you think!


Vegetable Miso Soup

Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.

Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!

The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.

veggie miso
This soup is easy to make . Having all of your vegetables prepped before you start will make the process easier for you.


Garlic, grated

Ginger, grated

Carrots, thinly sliced

Portabello Mushrooms, thinly sliced

Green Cabbage (Napa cabbage would work well too!), thinly sliced




White Miso

Jalapeno, grated or thinly sliced

1. Prepare all vegetables.

Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same 🙂

2. Put a pot of water on the stove and start to heat it.

3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.

4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.

Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.

5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).

I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.

6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!

vegetable miso soup
Now tell me you don’t like miso soup! 😉