05 Jun, 2010
Creamy Basil-Iceberg Slaw & Sandwich Filling
Posted by: Angela Leeds In: *LGS Daily Recipe|Appetizers, Salads & Side Dishes
Chalk another one up for iceberg lettuce!
Here, good ole Utterly Pedestrian but high-water-content, cooling, and very refreshing Iceberg Lettuce is used the way cabbage would be, in a “coleslaw”, which in this case is made with fresh basil, garlic, lemon, and olive oil. You could leave the olive oil out if you want to minimize the fat content, but it certainly adds a nice layer of flavor.
And it was delightful to just snip off a bit of the tiny-leafed basil growing on the lanai to imbue this salad with a bit of its spicy fragrance!
You can eat this with a fork for a very filling meal, or enjoy it as I did with my family, with organic tortilla chips, like a salsa. My father enjoyed it as a side to his grilled hamburger (hey… raw & living foods aren’t just for vegans!).
And this would make a great filling for a raw or “rawish” sammich! Slap it between two pieces of dehydrated flatbread, or use toasted Ezekiel bread, and it would be hearty and very tasty.
And like pretty much everything else I make on this site… it’s quick, easy, and un-fussy.
And ya gotta love something that’s both juicy-crunchy and creamy-smooth. Avo & iceberg are a natural pairing!
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