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Spicy Napa Cabbage Slaw

• 1 head Napa cabbage, shredded
• 2 carrots, grated
• 1 red onion, thinly sliced
• 2 green onions, chopped
• 1 long hot pepper or Jalapeño, sliced
• 1 1/2 cups mayonnaise
• 1/4 cup Creole mustard
• 1 tablespoon cider vinegar
• 1 lemon, juiced
• Pinch sugar
• 1/2 teaspoon celery seed
• Several dashes hot sauce
• Kosher salt and freshly ground black pepper

1. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate.
2. Pour the dressing over the cabbage mixture and toss gently to mix.
3. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

Note: Goes great over your favorite Hunter Cattle Burger or Sausage links or as a stand alone side dish.

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Eggplant & Potato Curry

1. Heat oil in a pan. Add spices, tomatoes, sugar and salt.
2. Cook on medium heat for 3 minutes till the tomatoes are soft.
3. Add potatoes and eggplant. Cook for about 5 minutes.
4. Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.

 

Note: Serve hot with white or brown rice. We are all about that Congaree & Penn rice around here.

 

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Satsuma & Red Onion Salad

 

• 1 tablespoon butter
• 1 cup sliced almonds, optional
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup vegetable oil
• 1 bunch romaine lettuce, torn into bite-size pieces
• 2 medium Satsumas, peeled and sectioned
• 1 small red onion, thinly sliced