sides Archives | Thorn and Thimble

Recipe

Colorful Mango Radish Coleslaw

Coleslaw is something I look forward to at every barbecue and potluck I attend. It’s a versatile dish and one of the more fun sides to experiment with. I came to the idea for this Mango Radish Coleslaw recipe after trying to decide on a side for my Sweet Potato Black Bean Veggie Burger. The colorful coleslaw was a perfect pairing choice and totally hit the mark!

I’m a coleslaw connoisseur. One of my favorites that I’ve had recently was a Texas style coleslaw. It was vegan but spoke to traditional Texas BBQ. The slaw had notes of paprika and chili powder, corn, red pepper, and a few other ingredients I love! It was a bit on the sweet side but smoky and robust as well. I fully intend to re-create it at some point, but for now, it’s Spring! I’d wanted to try something that would pair well with lighter flavors and go with the season.

I wanted to do a sweet, light coleslaw that was different from the norm. Something almost like a salad, full of color and flavor that dominated the mayo, rather than the other way around. It’s my firm opinion that fruits and color are highly underutilized in the coleslaw scene (is there a scene? I made that up). Some mango and radishes were on hand, so I decided to go for a Mango Radish Coleslaw.

I always incorporate ingredients that can easily be substituted for vegan options—this Mango Radish Coleslaw is no exception. This delightful dish is a delicious side and a perfect for a light snack.

Mango Radish Coleslaw

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Serves: 4 Cooking Time: 5-10 minutes

Ingredients

2 cups angel hair cut cabbage/ slaw
2 medium mangos, diced
6 radishes, sliced
1 tbsp. honey or agave
1 tsp. Thai sweet chili sauce
2 tbsp. mayonnaise, veganaise, or avocado
Juice of 1 lemon or 1/3 cup lemon juice
1 medium red pepper, diced
Salt and pepper to taste
Garnish: Cherry tomatoes

Instructions

Slice your radishes, mangos, peppers, and grate your cabbage for slaw if you're making your own

Mix it all in a bowl, adding your dressings and seasonings last to toss

Serve!

Recipe

Vibrant Roasted Red Beet Hummus

The first time I had roasted red beet hummus, I was a total stranger to all things beets. As a teenager, I worked at a Round Table Pizza (if you don’t know what that is, you aren’t missing much). I had to work the salad bar basically every shift. These duties included refilling the various toppings. One of them—you guessed it—was beets. I’m sure the beets were canned or something, but the smell of 3 gallons of beets in juice was enough to make my stomach turn.

It took me exactly fifteen years to get over my repulsion, and it was roasted red beet hummus that did the trick!

The gorgeous color of this mysterious dip captivated me the first time I had it at a party. Once I learned it was beet hummus, I was disgusted (of course) but I didn’t want to be rude, so I tried it. It was delicious! The essence of beet was still there, but it was leveled out by the chickpeas and garlic. I was in love! This led to me eventually trying beet in my juices and now I really love it.

This roasted red beet hummus is a beautiful addition to any table. Hummus is already a healthy dish. Beets enhance it as a great source of folate (vitamin B9), fiber, manganese, vitamin C, potassium, and iron.

Roasted Red Beet Hummus

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Ingredients

2 medium sized beets, roasted
1 can of chickpeas (drained and rinsed)
2 heaping tbsp. of tahini
Juice of 2 lemons
Zest of 1 lemon
3 cloves of garlic
1/2 tsp. salt
1/4-1/3 cup of olive oil

Instructions

Preheat your oven to 425 degrees F

Rub beets with a little olive oil and wrap individually in foil, place on a baking sheet and roast for 1-1.5 hours

Allow beets to cool, then cut them into 1" cubes for blending

Place all ingredients into a blender and blend until smooth. Add water if you need to thin it out

Refrigerate at least 2 hours before serving (I just like cold hummus)