Adrian and I are heading to Japan tomorrow for a couple of weeks, so my mission today was to clear out my veggie drawer in hopes that things would not go to waste.
I had a couple carrots, an onion and a head of red cabbage to use, so it was only fitting that I chopped them all up and turn them into a healthy slaw. I am not one for creamy coleslaws. I always feel that their is way too much creaminess and not enough fresh veg.
This slaw was fresh and healthy, a perfect side to my egg salad spinach wrap.
In the slaw went:
- Half a head of red cabbage
- One small carrot peeled and then peeled again to make thin strips
- One small white onion (red would be good too)
- One handful of raisins and dried cranberries.
- (If I had walnuts or pecans I would have tossed them in as well)
- 1/8 cup (approx.) oil
- 1/4 apple cider vinegar
- 1 tsp. sugar (honey or any other sweetener would be great)
- salt and pepper
Mix, combine and enjoy. I let it sit in the fridge for a little while I prepped my wraps to let the flavors mingle together.
On another delicious note, dessert was a refreshing watermelon slush. The temperature is 38 degrees C today with a very high humidex; something crazy like 88%, so a cooling dessert was a necessity as I was starting to melt.
In a blender a tossed in a bunch of frozen cubes of watermelon with a little bit of water to get the blender going…I am not one of the lucky girls that has a Vitamix, so my blender needs a little more convincing 🙂
The rest of the day will be spent packing for Japan. Packing can be challenging for a regular vacation, but try packing for two weeks where everything you bring has to be mushed onto one bike…Eek!
Let’s just say that I definitely will not have an extensive wardrobe. Oh well, it will be worth it…even if a smell a bit 🙂