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June 7, 2008
Tilapia Night With Tomato Basil Coleslaw
There seems to be a bit of debate in my household as to what is meant by the term "coleslaw."
Sure, there's the Southern drippy with may Fourth of July picnic coleslaw. Then there's the vinegary pinkish KFC coleslaw. For quite some time now, MR has frequently made CR-friendly coleslaw with shredded cabbage and Walden Farms Coleslaw dressing. Lately I've taken to making all sorts of weird variations on the coleslaw theme, leading to the discussion of "What is a coleslaw?" A coleslaw, to my mind, is a salad based on shredded cabbage. Wikipedia agrees with me.
MR, however, has a hard time wrapping his head around the concept that last night's "coleslaw" was really a coleslaw. He loved it, though, and it was a delightful accompaniment to our tilapia in white wine with garlic and lemon.
Tomato Basil Coleslaw
227 grams shredded cabbage
100 grams chopped tomato
30 grams black olives, chopped
1 teaspoon capers (could add more capers to taste)
Red wine vinegar... probably about 3 tablespoons, maybe less
garlic powder
Mix up, chill, allow to marinate. Finish off with a teaspoon of olive oil.
It made a fantastic side dish on a hot night. I also steamed okra and squash with a little garlic, lemon, and a drop of Worsctershire sauce as another side, and chopped up a chilled kiwi for dessert. I think it was one of the best meals I've made in awhile.
But today's lunch is going to be even more fun...
Sometimes I wonder at the fact that I found a man who delights in eating my cooking. I love to cook, he loves to eat. What a combo!
Posted by april at June 7, 2008 9:08 AM
Comments
Why do you use garlic powder instead of garlic so often in your cooking? I'd think you'd go for real garlic, since it's nutritionally superior (I think onions & garlic have antioxidants or something), and, of course, tastes MUCH better.
Posted by: ellie at June 7, 2008 3:05 PM