I woke up this morning in a more centered place (thanks Jane) and eased into the morning with a little family snuggle time. My little gal and I talked about her night’s dreams and the possibilities that her day might bring. It was calm and sweet, and I was present. After work today I had a Doernbecher board meeting to kick off discussions about the 2013 Heart of Doernbecher auction. On evenings where I’m working late Ben usually takes Bryce to her favorite spaghetti joint and I meet them at home around 7p.
On Sundays I like to set aside time to prepare a couple of make-ahead type things that I can grab in the fridge for nights like tonight. One thing that makes its way into a pretty regular rotation is some form of cabbage salad or slaw. It’s hot here right now so we’re hitting the barbie and enjoying light sides and salads along side chicken or (gasp) the occasional hot dog. New Seasons carries a great nitrate-free hot dog in their butcher section by the way! I’m from NY after all. Hot dogs are in my DNA and this can’t be helped. Once in a while we succumb to the need to appease a hot dog fix.
I make this cabbage-broccoli slaw that not only will keep in the refrigerator for up to 10 days (providing the slaw is fresh) but that my child really likes. At the moment she’s not into eating broccoli “trees”, so this is another one of those recipes I’d classify as “stealth.” I just ate 2 full bowls of this crunchy goodness and feel completely satisfied. It’s a star.
Cabbage Broccoli Slaw
1 package shredded cabbage slaw
1 package shredded broccoli slaw
1 c Veganaise
2 tbsp apple cider vinegar
1 tsp Dijon mustard
2 tbsp sugar
1 tsp salt
½ tsp pepper
Whisk together all the dressing ingredients and toss with the slaw. Refrigerate for about an hour so the flavors become acquainted and the slaw can break down a bit. Enjoy for 1-2 weeks.
Have a fantastic day!