Red Cabbage Vegetable Root Slaw with a Honey Hibiscus Vinaigrette

This is no ordinary coleslaw, as it has color, more than a typical green cabbage and orange carrot coleslaw.

There are yellow carrots, golden beets, green onions and cilantro, along with red apples, and the zest of a blood orange.

We tossed the typical mayonnaise dressing for a Honey Hibiscus Vinaigrette.

Red Cabbage

Red cabbage is a nutrient-rich, cruciferous vegetable that’s related to cauliflower and kale.

Sometimes the head of cabbage is referred to purple cabbage, since its leaves are a dark purple-reddish color.

Red cabbage heads are a little smaller and denser than their green counterparts, and it has a more peppery taste.

And that peppery taste is what makes it a great choice for this cabbage slaw recipe.

Yellow Carrot

Many assume the original carrot color is orange, when in fact all the different carrot colors available nowadays come from one common, colorless ancestor, the wild carrot, or by its scientific name Daucus carota.

Once the wild carrot was domesticated, over time the results have been different carrot colors we see today.

Orange carrots presumably originated from the yellow variety.

The yellow carrot has mild flavor with hardly any of the earthiness an orange carrot has and the yellow notably more sweeter than the orange carrot.

Now this coleslaw is going places, with the peppery flavor of red cabbage and the sweetness of yellow carrots.

Golden Beets

Now when it comes to beets, you may say stop there I don’t like the earthy flavor of red beets.

And that’s ok, because this slaw has golden beets. They are sweeter in taste, and less earthy in flavor.

If You Like Red Cabbage and Even Asian Salads – Then You’ll Love This Mango Thai Noodle Salad with Sesame Ginger Dressing

Red Cabbage Vegetable Root Slaw with a Honey Hibiscus Vinaigrette

To make the Honey Hibiscus Vinaigrette you first need to make a Hibiscus Syrup. The prep and cook time is about 25-30 minutes.

You can buy a jar of honey with hibiscus added to it. The price range for a jar can be $8.00 (5 oz. on Etsy) to $24.00 (10 oz. Amazon).

Shipped by Amazon for about $24.00

1 cup water

1/2 cup dried hibiscus flowers*

3/4 cup raw honey

* Dried hibiscus is typically sold a Mexican food stores, or in the Spanish food section of your local market.

In a small pot, bring the water to a boil. When it is boiling, remove from heat and stir in the dried hibiscus flowers. Steep for 15-20 minutes.

Next, remove flower buds with a slotted spoon. Pour the flavor hibiscus water through a mesh strainer to remove any smaller particles the slotted spoon could not.

Next, stir in the honey and allow the syrup to cool completely. Store in the fridge in a sealed jar for up to 10 days.

Honey Hibiscus Vinaigrette

3-4 tablespoons hibiscus honey syrup

3/4 teaspoons Dijon mustard

1/2 teaspoon salt

2 tablespoons raspberry-flavored balsamic vinegar

1/4 cup olive oil

1/2 teaspoon crème fraiche

Mix all ingredients in a large measuring cup. Set aside.

Salad Ingredients

1 large yellow carrot, thinly shredded

1/2 medium sized golden beet, thinly shredded

1/2 red apple with skin on, core and seeds removed, thinly shredded

2 teaspoons orange zest, roughly chopped

2 green onions, chopped

1/4 cup cilantro, chopped

1 1/2 to 2 cups red cabbage, chopped

Add vinaigrette to a large salad bowl. Add all prepare slaw ingredients. Mix with vinaigrette until salad ingredients are well coated.

Plate and enjoy with your favorite protein like chicken or beef. Even makes a great salad with BBQ meat.

Read more here about Hibiscus – An Elixir From The Tropics.

More Deliciously Yummy Recipes

Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes

Peach Teriyaki Buffalo Sirloins

The buffalo are a native animal to the North American continent, including Canada and the United States. Buffalo roamed in the millions over 200 years ago. But with the migration of settlers from the east coast of the United States or known territory back in the mid-1880’s, the buffalo began to dwindle in numbers.

As transportation had advanced from horse and wagon to the building of the rail road that connected the east coast with the growing population of the west, and with the ease of travel on the train, more people would immigrate.

The problem that arose, is the migration of the buffalo during certain times of the year, and the train and its tracks would pass along the same path as the buffalo. For what ever reason they had, the United States Congress gave the railroad permission to shot at the roaming buffalo as the train moved down the track through the Midwest on to the West Coast.

The buffalo fell by the thousands and their carcasses would lye there to only rot. There fur and meat would benefit no one as it had for the native people for thousands of years, who only killed the buffalo when in need of food and clothing.

Nothing went to waist when the natives hunted the buffalo, as it did when the then migrating American’s shot them dead where they were stampeding. By the 1860’s it was estimated that only 1000 Bison or buffalo was roaming the Central Plains of then know territories of the growing United States. By 1872 the Bison was protected by a proclamation of Congress of the USA.

The buffalo numbers have grown to only about 30,000 as of the estimation in 2010. 500,000 live on private lands and ranches in the Central Plains and Midwest of the now United States of America.

Buffalo is now raised for slaughter to market as a food staple. They are not feed the same diet as the traditional cow, but a diet that is normal to buffalo as they move about and graze the land.

With that, we come to our featured recipe: Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes.

Let’s start with the side dish recipes first, Steamed Carrots and Peas with Fresh Ginger, and here’s how to make this simple side dish:

Recipe for Steamed Carrots and Peas with Fresh GingerCarrots and peas are always a great addition to a meat dish, but because our main course plated is marinated with teriyaki, and to stay with the Asian theme, we added the ginger to the vegetables.

Our next side dish is also an Asian tradition, Chopped Asian Salad. Here is to prepare it starting with the dressing.

ingredients for dressing - Asian Chopped Salad

Mix the almond butter and all of the other liquid ingredients in a small bowl and set aside.

chopped vegetables for Chopped Asian SaladThe salad ingredients will need:

2 medium carrots, shredded

1/2 head of green cabbage, shredded

3 scallions, chopped

2 celery stalks, diced

1/2 cup slivered almonds

Prepare the vegetables and mix together with the slivered almonds in a large salad bowl. Form a hole in the center of the salad, and pour the dressing the center and mix into the salad until well coated.

Now for the main course: Peach Teriyaki Buffalo Sirloins.

Meat and ingredients to make Peach Teriyaki Buffalo SirloinsYou will need about 40 ounces of buffalo sirloins or about 3 pounds of meat. 3 medium peaches or 2 large ones, peeled and pitted. 1/4 cup of organic local honey, and 3 tablespoons of teriyaki.

Salt (preferably Himalayan salt) and pepper both sides of the sirloins and place them into a zip-lock bag or large bowl.

puree ingredients to marinade buffalo sirloinsPlace peeled and pitted peaches into a food processor along with the honey and teriyaki sauce, and puree. Next pour into the bag or over the meat if you are using a bowl and mix in well. Let the meat marinade at least 1 hour.

You can either choice to broil or BBQ your marinaded buffalo sirloin steaks. During the cooking process, use the marinade to baste the meat as you turn it. Cook sirloins to 160 degrees internal temperature and enjoy meat that is high in omega-3 fatty acids. Your body will thank you for it!!

Plate the buffalo sirloins, add the side dish of Chopped Asian Salad:

Chopped Asian SaladSteamed Carrots and Peas with Fresh Ginger:

vegetable side dish with Peach Teriyaki Buffalo SirloinsEnjoy your Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes…

Peach Teriyaki Buffalo SirloinsNeed some dessert ideas, link here and see what Splendid Recipes and More has to offer: Desserts.


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Perfect Panna Cotta

Perfect Panna Cotta topped with strawberry sauce and a fresh strawberry


Panna Cotta is a classic northern Italian dessert with roots in the dairy-rich Piedmont region. Although it only takes a few minutes to prepare, it lends a sophisticated finish to any special meal or occasion. This recipe proves once again that a dish doesn’t have to be complicated to be out-of-this-world delicious.

 Here is what you will need

1/3 cup cold water

1 ½ tablespoons unflavored gelatin

2 cups heavy cream (you can use 1 1/2 cups heavy cream and 1/4 cup mascarpone cheese, can make for a creamer panna cotta)

2 cups half & half

½ cup honey or 1/4 cup sugar

2 teaspoons vanilla extract



In a medium glass bowl, sprinkle gelatin over the cold water and let stand for 5 – 10 minutes.

Meanwhile, add the heavy cream, half & half and honey to a medium saucepan. Stir over medium heat until honey is dissolved. Remove from heat and add vanilla extract.

Pour the warm mixture over the gelatin and stir until thoroughly dissolved.

Divide into wine goblets and cool to room temperature. Refrigerate for at least 4-6 hours before serving.

To serve, top with strawberry sauce, seasonal fresh berries, caramel sauce or drizzled with honey.

To make your Italian dessert a Mocha Panna Cotta: delete the vanilla extract and replace with 2 teaspoons instant espresso powder and top with shaved dark chocolate.


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