Recently red slaw is my go to side salad, I just add different spices or dressings. It’s so quick and easy to make. And cabbage stays fresh for quite a long time, so I can keep it in my fridge for a while without the risk that after one or two days it will go off.
I love the crunchiness of this slaw mixed with creamy avocado dressing. It’s so good that my partner ate all of it even though he’s not really a fan of avocado. Addition of wasabi gives lots of tangy flavour to gentle and nutty avocado. Mayo is always good, there’s no point for discussion 😉 But if somehow you don’t like mayonnaise, I think if you add Greek yogurt would work as well.
This dressing would also work as a dip for crackers, chips, veggies, it’s nicely thick and creamy. Not that I would encourage you to eat chips or crackers, but if it happens, keep in mind that mix of mayo, avocado and wasabi is delicious. Smeared generously over the freshly toasted ciabatta bread with couple cherry tomatoes also sounds amazing, but I didn’t say that 😉
You see, plenty of ideas already how to use this avocado and wasabi dressing, you might never get bored with your food.
red slaw with wasabi & avocado dressing
INGREDIENTS for red slaw:
quarter of a small red cabbage
1 small brown onion
1 small carrot
pinch of salt
INGREDIENTS for dressing:
1 ripe avocado
about 2-3 tsp wasabi
about 1 tbsp mayonnaise
pinch of lemon pepper
couple drops of lemon or lime juice
Shred the cabbage, finely chop onion and grate the carrot. Combine all veggies together, sprinkle with pinch of salt and set aside.
Smash avocado using a fork or a blender if you want extra smooth texture. Add mayonnaise, pepper, couple drops of lemon juice and spice it up with wasabi. Add as much wasabi as you like – to make it more or less spicy.
Combine your dressing with red slaw just before serving. Avocado oxidise strongly, so with time your dip becomes rather greyish colour (addition of lemon juice helps but it will not remain nicely green for long time). So always keep it in air tight container and mix with slaw before serving.
If you don’t mind muddy colour you can mix it all straight away.
Recently I was scrolling Instagram, looking for new inspirations. Autumn is officially here in Scotland, we’ve got dark mornings, rainy days and colourful leaves on the streets. So it’s time for comforting food that will cheer you up on the dark, rainy evenings. As I try to stay on a low carbohydrate diet, I’m doing my best to avoid the tempting sweetness of ice cream that I couldn’t resist all summer. These keto crepes are a great alternative. They give a lot of options to prepare sweet and savoury, also they are so pleasing for the eye – a great idea to set the good mood on Autumn afternoons. I will definitely take an advantage of this idea and make the most of it. So expect more keto crepes recipes.
To make this crepes you need only two ingredients: eggs and double cream (heavy cream or any kind of high fat cream). You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Keto crepes are gentle and if you don’t have a lot of experience you might have some problems at the beginning to flip them without breaking. It’s good to use crepe pan – it make the job easier. If you’re unlucky and you crepe will fold, no worries – unfold it gently and try again.
To fill my crepes I’ve used regular cream cheese and black forest fruits I had in my freezer. I must highlight that I haven’t use any sweetener either for a batter nor for the cream cheese, so the only sweetness comes from fruits. If you like it to be more on the sweet side, mix cream cheese with some sugar replacement.
Here’s couple tips for you, to make the process easier and pleasant:
use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
heat the pan until very hot,
if you have a pan without a non stick layer, grease it slightly before each crepe,
flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.
two ingredients keto crepes with cream cheese and black forest fruits
medium or large eggs (1 egg = 1 crepe)
about 10g double cream for each crepe – 2-3 tsp
black forest fruits (frozen in my case)
handful of cacao nibs or cacao powder
optionally: xylitor, erythritol or other type of sweetener
Take a cup and using a fork whip together one egg and 2-3 teaspoons of double cream. Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan. I also haven’t used any sweetener, so all my sweetness comes from the fruits. If you like it more sweet, add some sweetener to cream cheese.
When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.
Choose the best method for you, after couple times you’ll feel more confident.
Prepare fresh batter for each crepe, mixing one egg and 2-3 teaspoons of double cream.
When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, put some more of cream cheese on top and handful of black forest fruits. Sprinkle with cacao nibs or some cacao powder and serve.