the taste space

Carrot-Sriracha Coleslaw

Posted in Salads, Sides by janet @ the taste space on July 3, 2015

Carrot-Sriracha Coleslaw

Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.

With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.

Happy belated Canada Day and early Fourth of July. :)

Do you have any great BBQ or picnic recipes to recommend?

Carrot-Sriracha Coleslaw

I am sharing this with Bookmarked Recipes.

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Crunchy Cabbage Salad with Orange-Tahini Dressing

Posted in Favourites, Salads by janet @ the taste space on January 16, 2012

Coleslaw just sounds so 1980s.

I know it was probably a disservice to rename the Raw Pad Thai as Coleslaw with a Spicy Almond Dressing. I mean, coleslaw? How lame…

How about cabbage salad?  The word coleslaw originates from the Dutch word koolsla which means cabbage (kool) salad (sla). Same thing, then! :)

But why am I raving about a cabbage slaw, you may be wondering…

Well, for some reason I have been craving fresh cabbage. A sweet, crunch salad with a hint of cabbage-y tartness.

So I made this and ate it throughout the day… lunch, snack and dinner….

The nice thing about this salad is the dressing, which I adapted from My New Roots. Not mayo-laden like typical coleslaws. Rather, tahini is used as a creamy base and the sesame is highlighted by toasted sesame oil and freshly toasted sesame seeds. The fresh twist comes from the orange zest and fresh lemon juice. Cilantro perks up the salad with further crunch from sunflower seeds.

The next day, I was sad I had none left and craved it once again… and so the cycle repeats itself!


This is my submission to this week’s Raw Food Thursdays, to this week’s Virtual Vegan Linky Potluck, to Deb for this week’s Souper Sundays, to Simple and In Season, to this week’s Healthy Vegan Fridays, to Ricki’s Wellness Weekend and to this month’s citrus love blog hop.

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Ottolenghi’s Cabbage and Kohlrabi Salad

Posted in Appetizers, Favourites, Salads by janet @ the taste space on August 13, 2011


Delicious rejects.

It is getting close to the actual barbecue, and I am still trying out new recipes.

I honestly thought I had a winning recipe here.

You have your typical coleslaw with a vinaigrette, and then you have this coleslaw on a Middle/Eastern/European kick. First, slivered green cabbage, much loved by the Poles, is lovingly infiltrated by kohlrabi. I really enjoyed the crisp, slightly sweet julienned kohlrabi which was a perfect match to the cabbage. If you don’t have any kohlrabi, just increase the cabbage. If you have kohlrabi, make it into a slaw, as you won’t be disappointed.

Next, we have a lemony vinaigrette, which I much prefer to a creamy dressing any day. Spiced with dill, we have the Eastern European flavour palate going again. Sprouts are added for more mouth feel.

But then Ottolenghi adds the wonderful finale, his Middle Eastern flair, the best twist to the mix: dried tart cherries.

Since it is cherry season in Ontario, I tried the salad with both fresh and dried cherries, and the latter are definitely the winner. Which means everyone wins, because then this becomes a year-round salad. I also decreased the amount of dressing while adding in more vinegar, increased the sprouts and substituted some dill seeds since I didn’t have enough fresh dill.

However, despite how much I loved this salad, and figured it played with the perfect palate for feeding Rob’s Polish family (cabbage, lemon, DILL), he vetoed the salad. Poof! Just like that, it disappeared from the menu.

Their loss is my gain, because I have been eating this salad all week and pretty content that I don’t have to share it with anyone. :)

The sad part is that I am still wondering what kind of salad to make for the Poles… :P


This is my submission to Deb for this week’s Souper Sundays, and to this month’s Simple and in Season and to Ricki’s new Summer Wellness Weekends.

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