This afternoon I was inspired to use both my cabbage and dill from my CSA share. I decided to make another coleslaw and was inspired by this recipe in the NY times for a Po’Boy. I don’t know how I feel about sardines so I went with Salmon instead. While I do still eat fish I very rarely buy it on my own. However, while in pilates this afternoon my stomach was grumbly and all during the side series exercises I was thinking of how perfectly salmon and dill compliment each other. Thus it would be a Salmon Coleslaw Po’Boy. After the gym I went to the local fish shop, first time I’ve been in the 2 years I lived in this area!
Yesterday I met up with Amanda and we walked to a new vegan sandwich shop, Terri Cafe.
We grabbed our sandwiches and headed over to Madison Square Park to eat. I had the spinach and tofu wrap.
It was so yummy and my tummy was pretty happy; but, I must say the place is a little pricey. Including tax the sandwich was $8.50 and that was without any sides and to go! I will probably go again because there are a few other intriguing options, but I think S’nice will remain my go to sandwich shop.
I started by soaking about 1-1.5 cups of cabbage in water for 15 minutes.
Cut up my lilac pepper thinly.
Minced 2 cloves of garlic, added a pinch of sea salt and mashed into a paste with the back of a spoon. Then I added 1/2 teaspoon of lemon and let the mixture sit for 10 minutes before adding 2 tablespoons of plain non fat greek yogurt.
In a separate mixture I combined 1 teaspoon of spicy dijon mustard, 1 teaspoon white wine vinegar, and 1 tablespoon of olive oil. Oh and some black pepper.
Then I drained the cabbage, mixed with the lilac pepper, and added the dressings. Mixed all together and let sit in the refrigerator for 15 or so minutes.
For the sandwich itself I combined cooked salmon (400* for 20 minutes, seasoned with pepper, onion and garlic powder, olive oil drizzled on top, and dill) with the coleslaw and served in a whole wheat pita. Yum!