Do you read? I am actually pretty shocked when I read statistics about how many people just sit in front of the TV every night and rarely ever pick up a book. I want to strongly suggest maybe forgoing an hour of TV a week and picking up a book instead. Expand your knowledge base and your vocabulary. You can even read a steamy book with your partner. You might be surprised how enjoyable it is. It sparks conversation and ideas about where you think the book is going. Reading together is actually a great romantic activity.
Romantic Tip: Pick out a book and read aloud together. Quality time together and the expansion of your individual/collective knowledge bases.
Now on to today's recipe. My husband has always loved a good coleslaw. Because most coleslaw's are full of fat with mayo and other bad ingredients, I wanted to make him a cabbage salad that he would love that is a healthier option to the traditional coleslaw.
Tangy Apple-Cabbage Salad
adapted from The Galley Gourmet
1/2 head green cabbage, cored and chopped
1/2 teaspoons sea salt
1 large Granny Smith apple, cored and cut into thin matchsticks and cut again into bite-sized pieces
1 green onion , finely chopped
1 TBSP chopped fresh flat-leaf parsley
3 Tablespoons canola oil
1/4 cup apple cider vinegar
1/4 cup granulated sugar or 1/8 cup stevia
1/2 teaspoon Dijon mustard
1/8 teaspoon crushed red pepper flakes
2 to 3 ounces blue cheese, crumbled
Toss the cabbage and salt together in a large colander set over a bowl. Let stand until wilted, about 1 hour.
Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to a large bowl.
Add the apple, green onion, and parsley and toss to combine.
In a small saucepan over medium heat, bring the oil, vinegar, sugar, mustard, and red pepper flakes (if using) to a boil. Stir the mixture to ensure that the sugar has dissolved.
Pour the dressing over the cabbage and toss to coat.
Cover and refrigerate for at least 1 hour or up to 1 day. Just before serving, add the blue cheese and toss to combine. Enjoy!