I’ve had a very busy couple of weeks: the day after Labor Day, I started both my new job and a new semester. Needless to say, the past thirteen days have been a crazy whirlwind of running around. So it’s been even more important than ever for me to have easy and quick foods to make that take up a minimum amount of time while maximizing taste and nutrition.
This non-traditional take on cole slaw did just that: I made a big batch of it last week and have eaten it by itself, stuffed in pita bread, and as a bagel sandwich. All of those options were delicious (the bagel sandwich was my favorite). And by subbing cream cheese for the mayonnaise in the slaw, we’ve got a slightly healthier variation.
And while we’re talking substitutions, let me make one thing clear: I have nothing against cabbage. I actually like it quite a bit (particularly in Ethiopian dishes). But I wanted something where every bit would be packed with nutrients, and the truth is that the veggies I’ve substituted are more nutrient-dense than cabbage. And besides, if you’re going to overturn a recipe, why not go all out, right?