Another Monday, Another Bowl of Autumn Veggies
A big bowl full of ideas for Fall side dishes. Fall Cabbage Slaw recipe adapted from a friend.
Author: Healthy Gluten-Free Family
Recipe type: Sides, Veggies, Dinner
Cuisine: Gluten-Free, Vegan
Ingredients
Fall Cabbage Slaw
- 3 cups green cabbage sliced (I just buy a bag.)
- 2 medium bosc pears, unpeeled, cored, and sliced into ½ inch thick pieces
- 3 medium scallions, white and green parts sliced
- 1½ cup dried cranberries or cherries
- *Dressing:*
- ¼ cup rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons oil of choice - vegetable, canola, grapeseed
Roasted Vegetables:
- Sweet Potatoes, sliced into ½ strips
- Cauliflower, cut into bite size or slightly larger pieces
- Broccolini, cut into strips
- Chickpeas, 1 can, rinsed and drained
- ½ avocado
Seasonings:
- 1 tsp Turmeric - for cauliflower
- Avocado oil
- Kosher salt
- Pepper
Instructions
Fall Cabbage Slaw
- In a large bowl cabbage, pears, scallions and cranberries.
- In small bowl whisk together dressing --rice vinegar, lime juice, and oil.
- Mix the cabbage and the dressing. Let it stand at room temp. for 30 minutes before serving.
Roasted Vegetables
- Preheat oven to 400 degrees
- Sweet Potato Fries: Gently toss in avocado oil. Lay in a single layer on an individual baking sheet and bake 30-40 minutes or until tender and crispy. The baking time varies on thickness of fries.
- Cauliflower: Gently toss in avocado oil, turmeric, salt and pepper. Lay in a single layer on individual baking sheet or bake 15-20 minutes or until tender and slightly crispy
- Broccolini: Gently toss in avocado oil, salt and pepper. Lay in a single layer on individual baking sheets or bake 15-20 minutes or until tender and slightly crispy
- Chickpeas: Gently toss in oil, salt, pepper and sprinkle with turmeric if desired. Place in a single layer on baking sheet and bake 15 minutes or until just crispy.
