Slaws and Patties

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I have recently become smitten with slaws.  Not the mayonnaise-heavy, limp cabbage slaw that, until recently, I thought was the only type of slaw out there.  Oh no.  I’m talking about fresh, crisp vegetables tossed with flavorful, light vinaigrettes.

I love slaws, and here are just a few reasons why:

1. They are a great way to sneak more raw vegetables into my everyday meals.

2. Slaws go with everything!  So far, we have added them to burgers, tacos, nachos, potato salad, grilled cheese, tuna sandwiches, and toast. All good.

3. You can make a huge bowl of slaw, and it will last for days!

4. I no longer worry that I will never be able to use up a whole head of cabbage.

5. When making slaw, measuring ingredients is optional.

The foundation of my slaw is a whole lot of kale and cabbage, chopped into nice, bite-sized pieces.  Then, depending on what I have on hand, I add carrots, broccoli, onion, and garlic.  Then toss it with a simple dressing, add some toasted nuts, load up my plate, and feel better about eating all those cookies later.

Slaws are especially fantastic with veggie patties.  Heather whipped up some awesome White Bean Sweet Potato patties to go with this Mustard Kale Slaw.  These patties are great because they have good flavor and a nice crunch and hold together nicely.


I see many slaws and patties in my future.  

Mustard Kale Slaw

1/4 cup Olive Oil

1/4 cup Mayonnaise

1/4 cup Dijon Mustard

1/4 cup Apple Cider Vinegar

2 tablespoons Brown Sugar

Salt and Pepper

1/2 head of Cabbage

1 bunch of Kale 

1 small Onion

1-2 carrots
Almonds


To make the vinaigrette, whisk together olive oil, mayonnaise, dijon mustard, vinegar, brown sugar, salt, and pepper in a medium bowl until combined. Chop kale and cabbage into bit size pieces and place into a large bowl. Add in grated carrots and toss everything in the vinaigrette dressing. Garnish with chopped roasted almonds.

Veggie Patties

makes 5 vegetable patties

2 tablespoons Olive Oil

1 medium Onion

1 medium Sweet Potato, peeled

2 cloves of Garlic

1 can White Beans, drained and rinsed

2/3 cup Oat Flour

1 Egg

1/3 cup Parmesan Cheese

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon Worcestershire Sauce

The Breading

1 Egg

1/4 cup Milk

2/3 cup Bread Crumbs

2/3 cup Parmesan Cheese

Olive Oil for frying

Heat a saucepan over medium-high heat with olive oil.  Dice sweet potato and onion into small ¼” pieces, and sauté until tender, add in diced garlic and cook for another 2 minutes then set aside to cool.

In a medium bowl mash together sweet potato mixture and remaining ingredients. If you prefer a chunkier veggie patty, use a light hand and mash just until mixture comes together. If you want a finer texture, you can throw everything into your food processor and pulse until combined.  I prefer a chunky patty.

The secret to a crunchy veggie patty is the breading.

In a shallow bowl or on a plate, combine breadcrumbs and parmesan cheese.  In another bowl, whisk together the egg and milk.

Heat a skillet with 1 tablespoon of olive oil on medium heat.

Dip each patty into the egg mixture and then into the breading mixture.  Fry the patties for about 4-6 minutes on each side or until golden brown. Top with Kale Slaw and enjoy!

Chow.