July 4th Recipe Recap: Healthy Slaw, Potato Salad & Shrimp Tacos


This hot and sunny 4th of July was a relaxing one, enjoying some great food and a couple Leinenkugels by the pool with my favorite guy and puppies. I took a healthy approach to the typical All American dishes, using vinegar based sauces in place of mayo and cooking up some seafood rather than burgers. My favorites are the slaw and potato salad, and I hope you enjoy them too…

Red Cabbage Brussels Slaw


Shave or thinly slice equal parts of red cabbage and brussels sprouts. Mix together with a handful of chopped parsley, sunflower seeds and 1/4 cup chopped red onion. For the dressing: mix together apple cider vinegar, olive oil, salt and pepper and a touch of honey. Toss with slaw and let sit in refrigerator an hour before serving.

Red, White & Blue Potato Salad


I love how festive these colors are! You will most likely find red and white potatoes at your local market or grocery, but you may have to search a little for some purple ones. Cut potatoes into quarters or bite size pieces and boil until just soft. Drain and let cool. For the dressing: Mix together apple cider vinegar, spicy mustard, chopped onion, parsley and mustard seed. Toss potatoes in dressing and serve over a bed of spinach.

Shrimp Tacos


I love tacos. I wish they were American. This year, I’m pretending they are. Marinate your shrimp in a little olive oil, lime juice and a jerk-style seasoning. I made my own using a mixture of coriander, cumin, allspice, cayenne, chili, salt and fresh oregano. Throw them on the grill for about 3-5 minutes each side - they don’t take long so keep a close watch!


Pile them on your tacos with some slaw, spinach and whatever else your heart desires. I topped one off with some of my previously made chimmichurri and the other with a simple yogurt sauce.


Lastly, after having these roasted tomatoes in Peru, I’ve been dying to make them. The high heat slightly chars them and brings out their natural sweetness. SO. Good.


Buen Provecho!

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