As a final side to the portobello mushroom burgers I made, I thought a slaw would be a good addition. The kale chips were already serving the role of the chips you'd normally eat alongside a burger. So I figured I could make a healthier than cole slaw option that went well with the meal and was healthier.
To play off the blue cheese I put on the burgers, I thought I'd take some of the Fuji apples I had on hand and blend them with the cabbage I also happened to have. I swapped out the traditional slaw ingredient of mayo with a scoop of Greek yogurt to add a little extra healthiness to the dish. What you'll need to complete this dinner triumvirate of lip-smacking healthiness:
green cabbage, cut into slices
Fuji apple, diced
lemon juice
Greek yogurt
apple cider vinegar
blue cheese crumbles
First I diced up one apple and tossed it in a bowl. I added a splash of lemon juice to make sure the apple kept its color and didn't brown.
Then I chopped up some cabbage into slaw-style pieced. This is pretty easy. Just slice the cabbage very thinly, working from the top toward the end. I probably ended up adding about a cup of cabbage.
Then I took about a tablespoon of greek yogurt and mixed it in with the cabbage and apples. I splashed the apple cider vinegar on, probably a total of a tablespoon.
I mixed the whole thing up and then added some crumbles of blue cheeses — the same blue cheese I put on the burgers. This side is actually excellent for something like those spicy kale chips, since it's very cooling and refreshing in your mouth. And there is no better pairing in the world than Fuji apples and blue cheese.
I put some plastic wrap on the slaw and let it sit in my fridge for at least 30 minutes before dinner time so all the flavors had time to blend. All in all, I think portobello mushroom burgers with kale chips and this cabbage apple slaw was probably the healthiest dinner I've ever had in my life. It was also one of the most amazing. If this is where this blog is leading me, then I like my new spin on dinner.
To play off the blue cheese I put on the burgers, I thought I'd take some of the Fuji apples I had on hand and blend them with the cabbage I also happened to have. I swapped out the traditional slaw ingredient of mayo with a scoop of Greek yogurt to add a little extra healthiness to the dish. What you'll need to complete this dinner triumvirate of lip-smacking healthiness:
green cabbage, cut into slices
Fuji apple, diced
lemon juice
Greek yogurt
apple cider vinegar
blue cheese crumbles
First I diced up one apple and tossed it in a bowl. I added a splash of lemon juice to make sure the apple kept its color and didn't brown.
Then I chopped up some cabbage into slaw-style pieced. This is pretty easy. Just slice the cabbage very thinly, working from the top toward the end. I probably ended up adding about a cup of cabbage.
Then I took about a tablespoon of greek yogurt and mixed it in with the cabbage and apples. I splashed the apple cider vinegar on, probably a total of a tablespoon.
I mixed the whole thing up and then added some crumbles of blue cheeses — the same blue cheese I put on the burgers. This side is actually excellent for something like those spicy kale chips, since it's very cooling and refreshing in your mouth. And there is no better pairing in the world than Fuji apples and blue cheese.
I put some plastic wrap on the slaw and let it sit in my fridge for at least 30 minutes before dinner time so all the flavors had time to blend. All in all, I think portobello mushroom burgers with kale chips and this cabbage apple slaw was probably the healthiest dinner I've ever had in my life. It was also one of the most amazing. If this is where this blog is leading me, then I like my new spin on dinner.
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