BBQ Tempeh Lettuce Wraps

       I can't believe I've surpassed 10 000 views! With just over 60 posts, its time for some change. I've been working on something new for the blog. I've been drawing away and tinkering with fonts to create a new title header. As soon as it's complete, I will update the blog and let all my followers know (if you aren't following me yet, go ahead and try it. You can follow No Empty Fridge by email by submitting your email in subscription app in the right sidebar). 

       Anyhoo, seeing as it's been great whether lately, chilly night and hot days, I've whipped up a tasty recipe for BBQ-style tempeh that is perfect on lettuce wraps. For those new to the product, tempeh is made from soy beans, like tofu, but the beans are left whole, then fermented and formed into bricks. Tempeh is a hearty source of protein for vegetarians that can really soak up flavour. The best way to get the most flavour in the shortest amount of time is to steam or boil the tempeh for 10-20 minutes first and then marinate it. By parcooking the tempeh, it absorbs the marinade better and much faster than if you where to solely marinate it. This method also makes the tempeh more moist, so it can better hold up to longer or dryer cooking methods, such as pan frying, baking and barbecuing. 
       I've used this recipe when making fajitas with cilantro lime rice and guacamole and most recently on lettuce wraps with couscous, avocado, balsamic-marinaded red onions and lemon-mustard marinated hearts of palm. So tasty! You can find out how I did all of this below, starting with the main attraction: BBQ Tempeh.  

Serves: 3-5

Ingredients

1/4 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
1/8 cup (3 tbsp) ketchup 
3 tbsp sriracha or garlic chili paste 
2 tbsp low sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey or agave 
1 tbsp vegan Worcestershire sauce (optional)

3 tbsp vegan margarine

Preparation 

1. In a medium large pot with your steamer basket, add a couple of inches of water and place the full brick of tempeh in a the steamer. Steam for 10-20 minutes covered.
2. While the tempeh is steaming whisk together all ingredients in a sealable container. If you're making my lettuce wraps, you will also want to start preparing your other toppings, see below for more information.
3. When the tempeh is done steaming, let it cool, then slice it into about quarter inch strips, then cut those strips into 3 width wise. 
4. Place the chunks of tempeh into the marinate, seal well with the lid, shake and let marinate for at least 30 minutes, shaking or turning after 15 minutes. 
5. When you are ready to prepare your tempeh, heat up a nonstick pan with the margarine on medium heat. Add the tempeh and all the leftover marinade. Let cook for 5-10 minutes on the one side, until dark brown and then flip the tempeh over and cook on the other side for about 5 minutes before removing from the heat.

If you are serving this on top of lettuce wraps, you'll need:
• Large leaf lettuce: washed and air or patted dry
• 1 cup couscous: cooked by covering couscous with 1 cup boiling water in a large bowl and then covering with plastic wrap to let steam for 5 minutes or until all the water is absorbed. (Fluff and season couscous before serving)
• ~1/4 cup sliced red onion: marinated in 3 tbsp balsamic vinegar, and a dash of salt and pepper for at least 10 minutes
• 1 can hearts of palm: drained, rinsed, and marinated in 1 tbsp olive oil, 2 tbsp dijon mustard, 1 tbsp lemon juice, 1 tsp honey or agave and salt and pepper to taste, for at least 20 minutes
• 1 avocado: sliced thinly 

Are you a lettuce wrap fan? Or do you prefer tortillas when you are wrapping up your meal? 

Summer Swiss Chard Pasta

       Based on Grandpa Mark's pasta, this savoury dish is packed with one of my favourite veggies out of the garden, swiss chard. You can enjoy this dish year round, but it's best in the summer with greens and herbs from the garden or the market. I prefer using swiss chard, but you can also use spinach (like Grandpa Mark used to do) in this tasty pasta sauce.

Serves: 3-6

Ingredients

3 Tbsp or 1/8 cup olive oilOne large white onion, cut into chunks4 cloves of garlic, minced1/8 tsp red chili flakes1 tsp dried basil or about 1/4 cup packed fresh basil leaves cut into strips1/2 tsp dried oragano1/4 tsp dried thymeHalf a large bunch or 300g Swiss Chard, stems and greens chopped2 cans chopped tomatoesOne can (514mL) chickpeas or white beans, drained and rinsed About 300g pasta

Preparation

1. In a large pan on medium heat, add olive oil, onions, garlic, chili flakes and herbs and sauté for 2 minutes.2. While the onions are sautéing, chop up the swiss chard stems and add them to the pan. Sauté the mixture for an additional 5-7 minutes or until the swiss chard stems begin to soften up.3. Add two cans of tomatoes and let simmer for 10-15 minutes. Meanwhile start a pot of salted boiling water for your pasta.4. Add the beans and the chopped swiss chard to the sauce. Cover and cook for an additional 10-15 minutes.5. Once the sauce is complete, you can add your pasta to the pot of boiling water and cook to al dente. Meanwhile remove your sauce from the heat, taste and season with salt and pepper as needed.6. When you pasta is finished, strain and spoon the pasta onto plates and cover with sauce. Any leftover pasta can be tossed in olive oil so that it does not stick.7. Garnish with fresh basil if desired and enjoy!

Fresh Pasta Sauce

        With more beautiful weather on the way we are stepping away from heavy hot meals and embracing lighter fresh dinners. This fresh pasta is perfect for summer, especially as seasonal tomatoes are popping up in markets.

        Because all ingredients in this recipe are raw, it is important to choose quality ingredients. When choosing an olive oil, the best quality indicator is the farm or area the olives are grown. If the bottle doesn't state where the olives are grown, it is most likely a mixed olive oil. Mixed olive oils tend to be lack lustre. The flavours are muddled and unimpressive. Try to choose an extra virgin or virgin olive oil, these oils are less acidic and higher quality than other olive oils. A decent olive oil might set you back $25 for a litre, but this product will give raw dishes like this fresh pasta sauce a great flavour. 

All the ingredients I need to make a delicious fresh pasta sauce

Serves: 2-3

Ingredients

4 Tbsp extra virgin olive oil, and to taste

1 large clove or garlic, minced

1/8 tsp red chili flakes

About 8 kalamata olives, or to taste

450g rip tomatoes, about 4 medium or 8 medium-small (cocktail size) tomatoes

1/2 small bunch of basil (about 20g), leaves torn 

Salt and pepper to taste 

Sauce is all done, all we have to do now is make the pasta

Preparation

1. In a medium mixing bowl combine olive oil, chili flakes and minced garlic. Let marinate for 20 minutes to one hour. 

2. Cut the tomatoes over the bowl of olive oil to preserve all the liquid. With a paring knife, cut the tomatoes into 4 wedges and then cut each wedge in half. 

3. De-pit the olives, rip or cut in half and add to the tomatoes and olive oil.

4. Tear the basil leaves and add to the fresh sauce and season with salt and pepper.

5. Let sit for at least 20 minutes while you prepare the pasta as to the package instructions. 

6. When cooked, drain the pasta and add directly to the fresh sauce. Add more olive oil, salt or pepper if necessary.

Meaty Vegan Veggie Burgers

Good news: Spring has finally arrived! All this sunshine and fresh air means that we can break out the barbecue and grill up some delicious veggie burgers. Veggie burgers can cost you an arm and a leg. A pack of four can cost you upwards of 8$, and at that price a student can't afford to eat burgers that often (which is really sad). So earlier this year I started working on a no-fail burger recipe that is sure to please.

Cheese burger topped with sautéed onions and mushrooms with alfalfa sprouts, pickle and tomato,
served on a homemade multigrain bun with a side of Kale Caesar Salad 

Lots of veggie burger recipes are temperamental, and can't be grilled because they just fall to pieces. The trick is using vital wheat gluten (Sorry gluten-free-ers). Vital wheat gluten is the protein from wheat, containing 75% protein. This product is used to improve the texture of breads, as well create many imitation meat products. If you are looking to buy this product for the first time, it is commonly found at health food stores like Bulk Barn or at higher end grocery stores in the health foods section (try Bob's Red Mill vital wheat gluten). This product seems pretty expensive, but you have to compare it back to those pre-made varieties. It's worth it, trust me.

My burgers are always topped with a crazy amount of home-grown sprouts. This bad boy is on a homemade pretzel bun, served with a side slaw.

In addition to the wheat gluten, this burger also has textured vegetable protein (TVP) ("You're vegan? How on earth are you getting your protein?" hehe) and lentils (because I love lentils), but if you want a really meaty texture, or what to try and trick your friends or family into eating a veggie burger, use all TVP.

Need an idea for a side dish? Try some of my favourite side dishes to pair with burgers:
- Creamy Vegan Coleslaw
- Kale Caesar Salad
- Vegetable Quinoa Salad or
- a delicious Potato Salad

Serves: 8 full size burgers or about 18 sliders

Ingredients

1/2 cup dry TVP
1/3 cup raw red lentils
1 cup boiling water
1 cup hot vegetable broth
1/8 cup ketchup (low sodium)
1/8 cup vegan Worcestershire sauce 
1 tsp. smoked paprika (or alternatively regular paprika)
Scant 1 tsp onion powder
Scant 1 tsp garlic powder
1/4 tsp cumin
1/8 tsp coriander
1/8 cup nutritional yeast
2 Tbsp. olive oil
1-2 tbsp soy sauce
Hot sauce or sriracha, optional
1 small white onion, finely chopped
4-5 crimini mushrooms or 1 medium portobello, finely chopped
Salt and ground black pepper, to taste

1/4 cup whole wheat or white flour
1 cup vital wheat gluten
Up to 1/4 cup breadcrumbs, panko or crushed saltine crackers

Barbecue sauce

Combine: 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp molasses, 1/2 tsp garlic powder and chipotle hot sauce or chipotle powder (or hot sauce and smoked paprika) to taste.

Your patty mixture should be a heavy, moist dough.

Preparation

Preheat the oven to 350°F, and line a large baking tray with a silicone baking sheet or parchment paper, lightly oil.
In a large bowl, pour hot liquid over dry TVP and red lentils, cover with plastic wrap and let soften for 10 minutes. 
Add the remainder of the ingredients, except the flour,vital wheat gluten and bread crumbs, and mix to combine. 
Taste and adjust the seasoning if necessary. At this point the flavours will be more intense than the final burgers because you haven't added the unseasoned flour and wheat gluten yet.
Stir in the flour and vital wheat gluten. 
You should have a wet dough, with very little to no liquid at the bottom of the bowl. If there is excess liquid, you can add up to 1/4 cup of bread crumbs. (Alternatively, you can coat the outside of your burgers with the bread crumbs)
Form the dough into patties, place on the lined pan, and cover with aluminum foil. 

Ready for the oven!

Bake covered for 30 minutes for full-sized burgers, or 20 minutes for slider-sized patties.
At this point, either turn the patties, baste with barbecue sauce and bake for 15 more minutes uncovered (or 10 for smaller patties), or grill on low heat for 5 to 7 minutes per side*.

*That initial bake is going to make sure that your burgers don't fall apart on the grill. If you are going to grill your burgers, I suggest you baste the burger with olive oil before you stick it on the grill, and then you can add BBQ sauce after you flip if using.

Vegetable Quinoa Salad

Quinoa is a complete or high-quality protein, possessing all essential amino acids in the proper proportions and it's also a great source of carbohydrates, making this grain-like seed an excellent choice for vegetarians. I've used quinoa many times as a rice substitute in dishes like stir-fry and even in sushi. My most recent quinoa side dish was a warm, vegetable-packed, quinoa salad, which I served with yummy fried okra and tofu. This salad is very light, so it is ideal for the summer and although I initially served it warm, it is also excellent as a cold salad.

I've used red quinoa, but both red and white quinoa cook the same and can be used interchangeably. The instructions might seem a bit long, but really you are just making quinoa and cooking some vegetables. Not that difficult really, I've just tried to line everything out timewise for you.
For those really hot summer days, forget the baking, and barbecue the vegetables! After the vegetables are grilled, cut and toss with the quinoa in the same fashion.

Serves: 8-12 (as a side)

Ingredients

1 cup quinoa
1/2 cup vegetable broth + 1/2 cup water
A pinch of red chili flakes
3 medium cloves garlic
1/2 medium zucchini, quartered lengthwise
1 portobello mushroom
1 medium yellow pepper (orange or red works too), halved
4-6 spears of asparagus
3 cups kale, de-stemmed and chopped
1 green onion, greens and whites separately chopped
1/4 cup pine nuts (other nuts or seeds can be used)
1/8 cup fresh basil, ribboned
1 tbsp white or red wine vinegar
1/4 cup olive oil, divided
1 tsp sesame oil, divided
1/4 tsp ginger powder
salt and pepper to taste

Preparation

In a medium pot, cover quinoa with cold water, and let soak for 15 minutes.

Meanwhile, wash and cut vegetables. Place garlic (in their husk), quartered zucchini, portabello, yellow pepper halves (center down) and the asparagus spears on a large baking sheet.
Place baking sheet in the oven, set to 400°F and cook until vegetables are tender, up to 30 minutes depending on your oven.

After quinoa has soaked, rinse with cool water using a mesh strainer until the water runs clear. Transfer quinoa back to the pot, and add the 1 cup of liquid, 1/2 tsp sesame oil, a pinch of red chili flakes, the whites of the chopped green onion and a good grind of black pepper.
Put pot on medium heat uncovered. Bring to a simmer, then reduce heat to low and cook covered for 30-35 minutes or until water is absorbed.

Meanwhile, in a medium serving bowl, combine the other 1/2 tsp sesame oil with 1/8 cup of olive oil, the vinegar, the ginger powder, and a bit more pepper. Stir, then add in basil, green onion tops and pine nuts.
As the vegetables are nearing completion, you can take them out of the oven one at a time and begin adding them to the salad.
Remove the garlic first, it can be removed after about 20 minutes if you are ready. Depending on how cooked it is, you can either mash it in the bowl with the olive oil, or if it is more cooked, you can give it a rough chop, then add it to the bowl.
Remove the zucchini and slice about 1/4" thick, add to salad bowl.
Next, remove the pepper from the oven, remove its skin, chop the flesh into small squares, then add to the bowl.
Finally, remove the asparagus and the mushrooms, chop and slice and add to the salad.

After about 30 minutes of cooking, when the quinoa has absorbed all the water, remove the pot from the heat and let steam for 5 minutes.
After 5 minutes of steaming fluff up the quinoa and let it cool slightly before transferring it to the salad bowl.

In the quinoa pot or another pan, quickly wilt the kale, by stirring the kale on medium heat until bright green and slightly soft, about 3-5 minutes.
Add kale to the salad bowl. Stir and combine. 
Add the remaining 1/8 cup olive oil to the salad, mix again. 
Taste and season with salt and pepper.

Mom's Rhubarb Crisp

At my parent's place, in the back yard, behind our shed, is a rather large rhubarb plant. When we first moved there it was tiny, but it has since expanded its territory. Once the rhubarb is large enough, it's harvested for one of our favourite rhubarb dishes─the crisp.

Perfect for a warm spring evening with family and friends

This is my mom's recipe, originally scribbled at the back of one of her dessert cook books. Since her rhubarb wasn't up yet last weekend when I visited, we decided to use up last year's batch of frozen rhubarb. If you're using frozen rhubarb like we did, try and defrost it first, because it tends to produce a lot of water that needs to be drained off before baking. 

I've doubled the recipe from my mom's original because there is just no use in making a single batch. In all my years of eating this dessert, I don't believe I've ever seen my mom make a single batch.

Serves: 6
Bake at: 350°F

Ingredients

6 cups rhubarb
2 tbsp flour
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
2 Tbsp water (omit if using frozen)
optional: 1 1/2 cup diced strawberries

3/4 cup margarine
3/4 cup flour
1 cup brown sugar, packed
1 cup oats

Preparation

Preheat the oven to 350° F.
Mix first 6 (or 7) ingredients in a large bowl.
In another bowl cream margarine with sugar, then mix in flour and oats.
Lightly grease a 9"x13" glass pyrex dish.
Evenly distribute the rhubarb mixture in the glass dish.
Distribute crumble on top of the rhubarb equally. You can either pat it down a bit or leave the mixture loose.
Bake at 350°F for 40 minutes or until top is golden brown and the rhubarb is tender.
Let cool.
Serve at room temperature with vanilla ice cream, and enjoy!

Vegan Ice Cream (Without an Ice Cream Machine)

Vegan ice cream has always been a bit too expensive for use, and as students living in a small one bedroom apartment, an ice cream machine is not feasible nor is it worth the cupboard space. So, low and behold, I found a way to make vegan ice cream à la cheap and without a machine. 

Freeze time: ~3 hours

One messy bite away

Ingredients

1 can coconut milk, high fat

1 can's worth of soy milk,

1/2 cup sugar

1 tsp vanilla extract or 1 scraped vanilla bean

pinch of salt

Preparation

Refrigerate coconut milk overnight before using it.

Add all Ingredients into a medium-large plastic,freezer safe container and mix thoroughly either with a whisk or with an immersion blender. 

Place uncovered container of ice cream liquid in the freezer for 30 minutes.

Scrape the frozen ice cream from around the edges of the container and mix again thoroughly.

Continue freezing for 30 minutes, scraping and mixing, then repeating until frozen.

Best consumed while fresh, which is much softer. Alternatively, if left for several hours in the freezer, let thaw for at least 10 minutes before serving..

We made some delicious ice cream sandwiches with my chocolate chip recipe, modified with the addition of 1/3 cup of cocoa, while spreading the cookie batter out a bit thinner and removing them from the oven a minute early

Sweet Iced Tea

Iced tea is one of the simplest and most delicious drinks you can make, at any time during the year. It's tasty and thirst-quenching and mixes well with liquor (if you feel so inclined). When we make it, we'll fill several jars in one go so that we have it on hand for the next week. Yes, it only seems to last a short while before you have to make more. But really, don't you have 5 minutes to spare?

The three smaller jars are our 1L mason jars, the extra large one is 2L and fits two pots of tea

Ingredients

1 L of water
1 1/2 tsp tea leaves or 3 tea bags
1/2 cup sugar
1/4 cup lemon juice

Preparation

Brew the tea as you normally would. I usually brew teas for 3 minutes maximum (unless it's herbal, in which case leave it as long as you like) and usually a little less if the tea is prone to bitter, such as white and green teas. Use fairly hot water for black tea, herbal, mate and rooibos, around 98° C. If you have a thermometer, you can use it now, but if not, just wait a minute after the kettle boils before pouring the tea in. For green and white tea, wait several minutes, until the water cools to around 74° C, and perhaps brew it for a little less than 3 minutes. About 1 L of water fits in a large, 3 cup teapot, which in turn fits in a large mason jar, the kind that pasta sauce often comes in.

Pour the brewed tea into the jar you will be storing it in, then add 1/2 cup sugar and 1/4 cup lemon juice. These measurements make a sweet-but-not-too-sweet iced tea, with a pleasant acidity. You can adjust the proportions to your taste.

Stir your concoction with a chopstick or other stirring utensil, then let it cool a bit.

Refrigerate until cool, which will take several hours. If you're in a rush, fill your glass with ice, then slowly pour the tea over it.

Drink up!

Summer Rolls

Also known as garden rolls or spring rolls, the un-fried variety, this appetiser is not only fun to make, but it's tasty too! This dish is great made ahead for parties, but the fresher the rolls the better. I've made the dish numerous times, both with family, or by myself while watching a corny movie or a cooking show. 
Garden rolls are all about what's inside, never use canned or frozen vegetables, all the vegetables should be fresh, but there are quite a few different varieties of vegetables that you can chose from. In the recipe below, I've included some of my favourites, but you can leave out ingredients that your supermarket doesn't have or that you dislike, or add in veggies you love. So you don't like tofu? Leave it out! Half the time I'm too lazy to prepare the tofu any ways,  but if you're marinating tofu for dinner, you might as well include it. Other popular ingredients include zucchini, red or green pepper, black or white fungus, lettuce, red cabbage....and the list goes on.
Perfect for the summer because there is no frying or baking involved, just cutting and rolling, but also great whenever you want to bring a a fresh note to a Thai meal or need an appetizer for a dinner party.

Serves: 8 rolls

 

Ingredients

8 sheets large rice paper rounds

fresh cilantro, Thai basil and/or mint
1 small green onion, just the greens, sliced lengthwise, 1-2mm thick
1/4 cuccombre, julienned
1 small carrot, fine julienne or shaved
2 large handfuls of bean sprouts
2 large handfuls of snow peas
half a package of enoki mushrooms
handful of greens (such as lettuce, or swiss chard greens used here)
1/4 yellow pepper, julienned
16 pieces of tofu (~1/4 of a brick), cut à l'alumette (about the size of your pinky finger), marinated 
Glass noodles, one small sachet, or 1 cup cooked.

Sauce to serve, such as sweet thai chilli or vegetarian hoisin sauce

Preparation

Marinate the tofu as needed, I followed the Marinated Tofu Recipe.
Wash all vegetables and cut appropriately.
Cook glass noodles until aldente, drain and set aside.
Wash counter or table and arrange all items around your work area.
Fill a large pan or dish with warm water to soak the rice paper.
One at a time, soak rice paper for about 15 seconds, then transfer to clean work area.
Layer on the vegetables, starting with the herbs and greens and finishing with the glass noodles, leaving at least an inch at each end.
To close, fold each end up over the vegetables, then fold over the one side. Be gentle, but firm enough that you create a tight roll. If you are right handed, and if you're vegetables lie vertically, close the bottom and top first then fold over the right side so you can roll to the left. Normally, this will let you achieve tighter rolls, alternatively, you can lie your veg horizontally and roll upwards.
Repeat as needed, you may wish to do more than one at a time.
Cover with seran wrap until ready to serve.

Enjoy with friends and family

Red Potato Salad

Big fans of garlic here! big fans. The first few times we made this recipe, or a more pungent version, we woke up tasting it. Not exactly the kind of properties you want in a potato salad. No worries, we've scaled it down 3 or 4 cloves :). 

The perfect accompagniment to a burger or
marinated tofu with a side of sautéed greens

If there is one thing I've learned when using raw garlic in cold dishes, it is to let it sit before adding more garlic or serving. As a salad or a sauce sits, the garlic flavours intensifies. So, whenever using raw garlic, taste and season before and after refrigerating. 

By letting the oil, garlic and
herbs sit for a while, the oil
absorbs the flavour of all the
 fresh ingredients, making for
a tastier salad

Ingredients

• 10 medium red potatoes, cut into large chunks 
• 5 cloves of garlic, minced
• 2 Tbsp red onion, minced
• 1/4 cup fresh herbs, such as my favourite, thyme
• 1/4-1/2 cup olive oil
• 1tsp sea salt* + extra to taste
• 4 Tbsp white wine vinegar 

Preparation

1. In a large pot, bring water to a boil and cook potatoes for about 10 minutes, until just cooked. 
2. While potatoes are cooking, in a medium mixing bowl combine 1/4 cup olive oil with garlic, onion, salt and herbs (see picture aside).  PRO TIP: Slice the garlic in half, prior to mincing and remove the very center structure of the garlic. This little nubbin gives the garlic that spicy sulfurous property, and as tasty as it is, it can leave you tasting like garlic for hours.
3. When potatoes are ready, rinse with cold water in a colander then toss in mixing bowl with garlicky mixture. 
4. At this point add the vinegar, and more oil and salt as needed. 
5. Refrigerate until cooled. Adjust seasoning as needed. 
6. Serve and dig in!

* fun fact: Although health Canada has rules that all " table" or household marketed salts need to be iodized, many salts, including, but not limited to, finishing salts and sea salts tend to not be iodized. So, take a look at the labels before you buy your sea salts. Although goitre isn't that common in Canada or the US, those not consuming adequate amounts of iodine, especially the elderly can be at higher risk of mild or moderate iodine deficiency, and thus goitre.  

Creamy vegan Coleslaw

Rich and delicious.  Your friends won't believe you when you tell them that this pretty dish has no animal products in it! I used to make my slaw with green cabbage, but the purple variety is so vibrant, it's hard to resist.

I rushed a bit taking this photo...I was a bit hungry. Would have been much prettier on a white plate. Oh well, tastes the same.

Serves 8-10

Ingredients

1 medium purple cabbage, chopped (of green)
2 large carrots, grated
4 inches of a leek, cut in half lengthwize then sliced into moons
1 cup vegan mayo
2 tbsp Dijon mustard
1/2 tsp sugar (use 1 tsp if you use a green cabbage, purple is a bit sweeter)
2 tbsp pickle juice
1 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
salt and fresh ground pepper

Preparations

In large bowl, combine and mix all the vegetables
Mix remaining ingredients in a smaller bowl, taste for salt and pepper. If it does't taste galicy enough, hold out on adding more, the flavour intensifies as in sits.
Incorporate dressing with the cabbage and vegetable mixture as desired.
Cover and refrigerate for minimum 1 hour before serving.

Enjoy!