Happy first day of March! We're slowly but surely inching towards spring. Hurrah! But more importantly for us in the Mahoney family, we're even closer to Saint Patrick's Day. Ever since we've returned from Ireland, we've been itching to go back to the motherland for more Irish eats. After a late night stop (and by late night, I mean around 9pm because Europeans do not keep late hours), we found a family run restaurant that was still open and stopped in for a bite to eat. They had a live band playing, and coupled with the great food, it was the first time I got a feel for the true Irish way of life. In the spirit of the upcoming St. Patrick's holiday, I pulled several delicious recipes from the Golden Blossom Honey website that I want to share with you over the next few Fridays that will be perfect to add to your menu. So be sure to stop by to grab these recipes so can be ready to feast March 17! This week I made Red Cabbage and Pepper Slaw. I know green cabbage tends to be the star of the show, but why not shake things up this year? Don't mess with boring boiled or steamed green cabbage, but add a burst of crunchy color to your table instead.
This is not a sweet slaw. The honey mustard and mustard seed give it more of an earthy flavor that pairs exceptionally well with corned beef. St. Patrick's Day will fall on a Sunday this year, so you should have plenty of time to put this dish together. But, if you do find that your schedule is packed, this slaw can be made up to a day ahead of time and refrigerated until ready to use.
Ingredients
1/2 cup white vinegar1/2 cup water
1/8 cup GOLDEN BLOSSOM HONEY MUSTARD
3/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon mustard seeds
3 cups coarsely shredded red cabbage
1 red bell pepper, cut into 1-inch julienne strips
1 yellow bell pepper, cut into 1-inch julienne strips
CLICK HERE FOR FULL RECIPE
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
Roasted, steamed, fried, boiled, sauteed... how to you like your cabbage?
Da eff? March is already here? Who let the bastard in? Our daffodils and tulips are peaking through so I guess I should have guessed...
ReplyDeleteLovely colours, wish you put it in a white dish it would've made a bigger accent, methinks, although I do like your turquoise dish too. Pink and lilac colours also go great with brown colours and yellow ones.
I am so jealous of all the Europeans posting their daffodil photos this week. We won't see them here for at least another month, minimum. We're about to get hit with another arctic blast over the next week, so I say good riddance to winter!
DeleteI couldn't find my white serving bowl, so had to stick with the green one. Figured it went with the whole green/st. patrick's day theme so it was fine.
Winter is still there? Oh, noes. We've been having 20^C temps here. Daffodils and tulips are just peaking through the soil, not ready to bloom yet.
DeleteYep, it's still frickin' winter here. If anyone complains about the heat this summer, I'm throat punching them. I think I'll jump for joy when my tulips start popping up. They'll do that right around Easter.
Deletehope it ends for you soon over there! We is all springy/lingy here, I've just bought tons of fresh spring radishes, spring onions and spring spinach at my greenmarket this morning... those are usually the first signs of spring here as we don't have them throughout the year. Those and bouquets of daffodils appearing on the market as well and also the yellow forshythia which blooms just about now, the first sign of colour while the trees and grass still remain brown and dead.
DeleteThat sounds really good. I've never had anything quite like this before. I can't wait to give it a try.
ReplyDeleteI hope you enjoy, Stacie!
DeleteThis looks fabulous, Theresa! I'll definitely be making it next week. I'm using a combination DASH/Mediterranean eating plan for Terry and me, and I have to focus on getting enough vegetables and fruit each day. This will be a perfect and pretty dish to up our veggies. I thought the turquoise dish was a lovely foil, btw. Have a good weekend!
ReplyDeleteThis is a great way to get those veggies in! Thank you for the compliments on the bowl. It is one of my favorite dish colors ♥
DeleteLooks nice
ReplyDeleteThank you!
DeleteThis looks delicious and super healthy which is right up my alley!
ReplyDeleteYou can't beat healthy and delicious, right!?
DeleteThis does look great! I like purple cabbage best. I cut ours into big chunks, drizzle olive oil on it, add salt, pepper and garlic powder on it. I cook it in the oven at 400 degrees until it gets black on the top.
ReplyDeleteRoasted cabbage is so good! I haven't done roasted red yet, but I am going to do that with the other half that I had left over from this recipe.
DeleteLooks very delicious and super healthy. I bet the Golden Blossom Honey Mustard sure adds a punch to the red cabbage and pepper slaw. Going to try it out soon.
ReplyDeleteThe honey mustard is such a welcome ingredient. I've never put it in my cabbage before this recipe, but it's definitely going to be a staple from here on out!
DeleteThis looks so good! I make something similar with green cabbage and we love it.
ReplyDeleteOh man I have to make this for my next family get together!
ReplyDeleteBeautiful color, wonderful recipe. And such a healthy dish.Thanks for sharing.
ReplyDeleteSure has quite the color indeed. Unlike all this crap snow we are getting, ugg.
ReplyDeleteRed Cabbage and Pepper Slaw is the perfect side dish for me. It is very healthy and easy to do. I don't need any substitute. Thanks for the recipe.
ReplyDeleteI appreciate slaws that are not mayonnaise based and this one looks delicious! It'll be perfect for all of those spring cookouts that are right around the corner.
ReplyDeleteI like my cabbage raw. I'm not a fan of it cooked. This slaw looks and sounds delish!
ReplyDeleteI love that you used red cabbage instead of the traditional green! Looks vibrant and delicious at the same time!
ReplyDeleteLove your take on coleslaw! I will have to try this recipe out for St. Patrick's Day; my girls will love the red cabbage too!
ReplyDeleteI like cabbage. But I seldom see red cabbage in our local stores.
ReplyDeleteThis really looks delicious. I like honey mustard dressing. Love it as a dip too for fish sticks and chicken nuggets. I am going to get some red cabbage today and make this slaw as a side for dinner.
ReplyDeleteI absolutely love cabbage. This looks like it would be so very good. I would love to give this slaw a try.
ReplyDelete