John and I are the outdoorsy-type. We get out as much as possible even when conditions tell us we should stay in. Provided the temperatures don’t fall below -12c (10f), we’re happy to take our brisk, 40 minute walk around our neighborhood. The city of Dartmouth is known as the ‘city of lakes’ and for good reason – there are 19 of them! There are parks and natural trails that allow us to take in the scenery of these gorgeous lakes. If you follow me on Instagram, or Twitter, you’ll have seen some of these scenic lake-shot photos. Walking is our workout for the day and afterwards I find myself craving veggie based dishes more so than meat – go figure! I suppose that is a good thing otherwise we could be looking very prosperous…a Chinese way of saying you’re overweight! Coleslaw has been around since the 18th century. It’s usually dressed with mayonnaise or buttermilk but this recipe removes the heavy calories and is replaced with a light, Asian-infused dressing.
adapted from River Cottage Veg
small green cabbage, thinly sliced
2 carrots, peeled and grated
handful coriander (cilantro), roughly chopped
1 clove garlic, minced
1 teaspoon ginger, grated
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons olive oil
1) Place cabbage and carrots in a bowl and toss to combine.
2) Whisk all dressing ingredients.
3) Pour dressing over slaw, toss to combine and let marinate for at least 10 minutes before serving. Top with chopped coriander.
The Culinary Chase’s Note: Whenever sesame oil and soy sauce are used I am pleasantly reminded of our time spent in Asia. For added crunch and texture, toss in a chopped up Granny Smith apple. Enjoy!