Mad Hatter Salad

I tend to be a cook that throws extras into dishes.  When, I saw this delightful dish, Mad Hatter Salad, I could not resist.  It is fun to have a bit of the mad hatter in each of  us.  I gather the idea is to be creative and add what you want to the salad and I did.




Mad Hatter Salad  (adapted from All Recipes

Ingredients

  • 1 (16 ounce) package cabbage, shredded
  • 1 cup carrots, shredded
  • 8 green onions, chopped
  • 1/2 red bell pepper, sliced thin
  • 2 tablespoons olive oil
  • 1 package frozen broccoli florets
  • 1 cup pine nuts
  • 1/4 cup slivered almonds
  • 1/2 cup unsalted sunflower seeds
  • 1/2 cup dried cranberries
  • 1/2 cup white sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon soy sauce

Directions

In a large bowl, toss together the coleslaw mix, green onions and broccoli. 


Set aside.


In a large skillet over medium heat, cook the green onions, carrots and broccoli


 for 5  minutes.  Add remaining ingredients.  Cook for another two minutes. 


 In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce.


 Seal, and shake vigorously to blend.


Just before serving, combine the slaw mixture with the nuts . Pour the dressing


 over all, and stir briefly to coat.





Linked to a wonderful linky - Real Food Wednesday   Haute Stuff Thursdays

Comments

  1. Gloria BakerSeptember 13, 2011 at 8:06 PM

    This look amazing! gloria

    ReplyDelete
  2. AndiSeptember 13, 2011 at 8:08 PM

    Bring some over, would love to try this. Looks good...............andi

    ReplyDelete
  3. UnknownSeptember 13, 2011 at 9:08 PM

    wowza...that a super salad Love it !
    KAT G

    ReplyDelete
  4. AnonymousSeptember 14, 2011 at 1:38 PM

    This salad looks really neat! I wonder what it would be like raw?

    ReplyDelete
  5. Tina´s PicStorySeptember 15, 2011 at 3:21 PM

    That looks yummy :)

    ReplyDelete
  6. PERMANENT POSIESSeptember 15, 2011 at 4:24 PM

    I love the new look. I have been wanting to put my posts in a box with a white background. How did you do that? This salad looks great, by the way.

    ReplyDelete
  7. Michelle BSeptember 17, 2011 at 8:32 PM

    Thanks for linking this salad with Garden Variety Wednesday. I enjoy being a Mad Hatter in the kitchen!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more