Recipe for Slaw with Cabbage, Carrot, Apple and Tarragon

This slaw is another recipe born of the need to use up what came in my weekly produce delivery from Kula Fields.   In addition to getting fresh from the farm produce, I love the challenge of figuring out what to do with what shows up each week in the box.

I really enjoyed this just as written.  Mr. ELEB thought it was a bit “tangy” so next time I’ll probably mix a bit of honey into the dressing.  Let me know what you think.

Makes 3 servings, each 132 calories, 9.5 grams fat, 12 grams carbs, 1 gram protein (without honey)

Ingredients:

2 cups shredded cabbage

½ cup finely chopped carrots

1 medium granny smith apple, grated

1 ½  TBSP chopped fresh tarragon

1/8 cup olive oil

1/8 cup white wine vinegar

1 TBSP Dijon mustard

½ tsp salt

Optional: 1 tsp honey

Method:

Combine cabbage, carrots, and apple in bowl.  Whisk together other ingredients and pour over cabbage mix.  Chill and serve.

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Printable Recipe

Rich and Creamy Carrot Soup

One month anniversary for my blog!  I'm so enjoying this-hope you are too!

I found when we moved to Maui that living here didn’t naturally generate those urges to make and eat hearty cool weather fare like soups, chili, stews and the like.  However, I think my blood must have thinned out in the 3 years we’ve been here full time, because I have no problem with those kinds of foods today!

Case in point-this hearty carrot soup.  I had carrots in last week’s produce box and even using some each day in my lunch salad, I still had quite a few left.  And, today is produce day again so last week’s carrots were begging to be used!

I thought about making dilled carrots for a dinner side dish but that didn’t really feel right with the rest of the meal.  So, what could I make with the carrots that I could use later?  Carrot cake?  Love it but, A. having a whole cake around is not on my healthy eating plan right now! And B. I didn’t have what I needed to even make it remotely lower in calories than the “normal recipe”.

So….Soup!  As usual for inspiration, I looked in the pantry and here is what I came up with.  It is really thick and rich, exotic tasting, even.  If you like a thinner soup, use more chicken broth. 

I was also happy to use up a couple of the limes off our new lime tree!