A Recipe Review: Rainbow Coleslaw

Hard to believe that today is Friday.  Seems like only a day or so ago it was Monday.  Where does the time go?  I have had an appointment of one type or another all week.  The laundry is washed but not folded, the floors have not been vacuumed and here I sit at the computer with another cup of coffee.  Shows you where my priorities are.

My temperature gauge shows the morning temperature as 62.  There is a touch of crisp in the air and it so welcomed.  I was at the grocery store yesterday and noticed the pumpkins.  The ones for carving and the sugar pumpkins for pies.  I remember the year that I canned the carving pumpkin.  What did I know back then?  The finished product was a little thin but did make some really good pumpkin bread.  My son was about 2 at the time.  He cried when he found out that I cut up “Jackie” and cooked him.  I hope this didn’t cause him permanent damage or cause him to have nightmares of Murderous Mom cutting up a poor defenseless pumpkin.

A lot has changed since then.  Both kids are grown and out on there own.  There are grandchildren and I have had a successful career of not only being a wife and mother but as a counselor.  Now that I am retired I can relax and enjoy myself.  Right?

My cooking skills have also increased and I continue to improve our diet.  I read or heard somewhere that colors are important in vegetables and for maximum health benefits one should eat a variety of colored vegetables.  I have also read that cabbage has many health benefits.  Cabbage is said to contain cholesterol lowering benefits and it seems that steamed cabbage is better than raw for this.  Research indicates that a benefit from red cabbage is its anti-inflammatory benefits.  

I bought a head of red cabbage.  Now I have enjoyed red cabbage cooked and a typical slaw in this house is green cabbage with some oil and vinegar dressing.  In “1000 Gluten Free Recipes” I found a recipe for Rainbow Coleslaw.  The recipe calls for red cabbage, carrots, red bell pepper and a yellow bell pepper.  The peppers in my garden are still producing like crazy.  I had the red bell pepper and a purple bell pepper.  So in they went.  The carrot was coarsely shredded instead of being cut into matchstick pieces.  The finished product was absolutely beautiful. The flavors are not overpowered by either sugar or vinegar but a nice balance.

It was originally served with Baked Taquitos (Recipe #389955 on Food.com).  The taquitos were made with the breast meat from leftover rotisserie chicken.  The rotisserie chickens at Costco are gluten free and an excellent value. 

There was enough slaw that we have been enjoying the leftovers with lunch and then with fish last night.  That is a colorful and tasty slaw.

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