Owning their mandolin slicer already, I knew that I needed to have this bad boy! This product is a real beaut…$ 15, well spent. Okay, so back to the inspiration. Basically it came from the photo on the julienne slicer’s box. It was showing a lovely pile of carrots and cucumber, looking so thinly sliced and fresh. That’s where the recipe started and then I pretty much winged it from there!
On the way home, I ran into the grocery store and picked up those two items, along with some red cabbage, celery, lemons, limes and fresh dill and parsley. Not gonna lie, this recipe was a bit of an ‘eyeballer’, so to speak. Please don’t hate, (as I know this can be somewhat irritating, especially to those ‘Type A’ peeps out there), but that’s usually how I roll in the kitchen! I didn’t really measure as a was tossing things together. However, having said that, I will try to be as accurate as I can, when I explain below.
I knew we were going to chef up some homemade Paleo wings and wild boar wrapped sweet potato wedges for dins…so I thought that this would be a delicious side to go along with both of those. Full recipes for those two dishes coming very soon as well!
Moral of the story: 1 – Don’t over-think your recipes. Be open to trying new foods, and the creations will come to you (perhaps even from a box). 2 – Spruce up your kitchen with a new tool or gadget. Makes prepping/cooking more fun and usually acts as a huge time saver too!
|cabbage, carrot and cucumber slaw||
- 1 large english cucumber
- 3 medium carrots
- 1/4 head of read cabbage (used the julienne slicer with this as well…kinda messy, but still worked well)
- 1-2 stalks of celery (optional) – I actually forget to throw this in, but am sure it would be great!
- 1 lemon – juice freshly squeezed
- 1 lime – juice freshly squeezed and some grated zest as well
- handful of fresh parsley – finely chopped
- handful of fresh dill – finely chopped
- good quality olive oil – add, stir and taste test as you go along (sorry, don’t know the exact amount here)
- dash of sea salt and ground pepper
- cut all the veggies using the julienne slicer and mix together in a medium sized bowl
- squeeze in the lemon and lime juice, along with some zest
- add in the freshly chopped herbs (can choose different ones – cilantro would be yummy too)
- drizzle with olive oil
- sprinkle with some salt and pepper
- mix well to make sure it is all coated in the citrus dressing
- allow to cool in the fridge before serving