And I am not a big veggie person, so this is something. It was shredded carrot and red cabbage salad, an attempt to get the same nommishness as some of the starter salad at a local mid-east place.
I photo-documented it, in case I did okay, since I was winging it and my memory is crap.
Sauce:
A large dollop (1/2 or 1/3 cup?) mayo, a dime’s worth of garlic paste and a heavy tablespoon or two of balsamic vinegar. I could leave the garlic out next time and be okay, I think, it’s just that adding garlic to food is an automatic thing. I later added a small pinch of brown sugar and a heavy pinch of salt (could do more, but I am always light on salt). It will not look like enough, but everybody is only going to be lightly coated.
Next time I am also going to use yoghurt instead of mayo—it worked fine this way, but it’s kinda the trashy way to do it.
Salad:
I shredded like two carrots (one really fine and one middling, for texture variation) and finely chopped like a quarter head of cabbage.
Then you mix those two things together. It paired nicely with overly salty mashed potatoes (whoops) and pan fried shredded beef (or was it buffalo?).
Mirrored from Journal of a Something or Other.