MANGO Napa Cabbage Slaw

Do you want to lift your taste buds above old-hat combos? How about a creamy dressing you can have today and tomorrow? When you make this salad, you will make it again and again. People do request it!  It’s that good! This colourful and chunky salad is spiked with jalapeño and fresh lime juice and zest that has your taste buds dancing. Great summer salads to celebrate RAW FOOD.



1 lime
¾ cup (175 mL) regular or home made mayonnaise
1 tsp (5 mL) celery salt
1 small jalapeño pepper, seeded
2 ripe but firm mangos
2 apples such as Granny Smith or Royal Gala
1 large red bell pepper, seeded (optional)
1 small napa cabbage
1 cup (250 mL) coarsely chopped cilantro

1 Finely grate lime peel into a large salad bowl. Add the juice from the lime, about 3 tbsp (45 ml). Stir in the mayonnaise and celery salt.

2 Peel and julienne mango into long thin strips.  Julienne red pepper as well. Finely chop jalapeno (no seeds). Slice peeled apples into julienne strips.  Stir all of these into the dressing.

3 Shred the head of cabbage by slicing as finely as possible crosswise. You should have about 8 cups (2 L). Stir into the salad.  Add about half of the chopped cilantro ( or parsley).  Refrigerate at least one hour before serving.  Scatter with remaining cilantro before serving.


NEXT DAY Salad: Slice up the RAW vegetables except the apple and mango. Keep the dressing separate from the other ingredients. An hour before servings, combine all of the ingredients except half of the cilantro. Add the cilantro (coriander) just before serving.
Serves 6
Variation: Substitute parsley for the cilantro.  If you add only one mango — it still tastes great.  You may substitute peaches or nectarines for the mango.   You can add another diced jalapeño pepper if you like the heat. Taste your salad first before you add the pepper.

The  mango and apples balances the heat from the jalapeño pepper. The apples really give this salad a fresh crisp taste.


Green Goddess Dressing


The “Palm Room” – Palace Hotel. San Francisco, CA. Est. 1875 – Reinvented 2015

A CLASSIC DRESSING: The perfect way to use your homemade mayonnaise is by making – The Green Goddess Dressing. This year (2015), we celebrate the newly renovated  Palace Hotel, where an inspiring chef developed his famous ‘Green Goddess’ dressing. This classic dressing was invented in the 20s by Chef Philip Roemer at the Palace Hotel in San Francisco, to commemorate the popular play “The Green Goddess”.

The play was a hit, so was the dressing!

Philip Roemer’s dressing is a variation of a dressing that originated in France by a chef to Louis XIII who made his sauce au vert (green sauce) which was traditionally served with “green eel” …from Larousse Gastronomique Page 1272

The Palace Hotel has preserved the original architecture while adding  modern accents. Today, we pay homage to the dressing’s inventor and add our modern accent to the Green Goddess Salad Dressing!
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Original Recipe (1923) – makes 6 servings
2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar*
1 teaspoon chopped fresh tarragon

In a large bowl mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
Refrigerate at least an hour before using for all the flavours to blend together.
Pour over salad greens, fish or artichokes. Store in the refrigerator for up to 1 week.

Green Goddess Dip

Green Goddess Dip

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My Green Goddess Dressing – reinvented (2015)

1/2 -1 cup of sour cream
1 cup of mayonnaise (homemade)
2 teaspoons anchovy paste (or 1 teaspoon coarse salt)
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar*
1 green onion, chopped
1/2 – 1 clove of garlic -finely minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1-2  teaspoon chopped fresh tarragon (optional)
1 tablespoon fresh lemon juice
1 tsp salt (to taste – taste the mayo before adding)
Mix all ingredients together. Refrigerate dressing up to 7 days.
VARIATION: Add chopped spinach and/or minced garlic. HAT2
FOOD TIP: Use this versatile dressing as a dip. Instead of tartar sauce try the Green Goddess dressing on your fish. Let the mayo sit for half an hour to blend the flavours. Taste and see if it needs salt. *To make tarragon vinegar, place sprigs of tarragon in your white vinegar – for best results age your vinegar for 2-3 weeks. Green goddess dressing and tarragon vinegar’s popularity resurfaced in the 80’s. If you don’t have tarragon for this dressing,  you have enough greens to create the green “goddess” colour.
SUGGESTED DRESSINGS using homemade mayonnaise
Russian dressing: consists of the mixture of mayonnaise, pimientos, chives, ketchup, and spices. History: The name comes from the earliest versions that included a distinctly Russian ingredient, caviar. thousand-island
Thousand Island dressing: It is made from bits of green olives, peppers, pickles, onions, hard-boiled eggs and other finely chopped ingredients. It was arguably developed by a chef when he was in service for Henry Boldt, proprietor of the Waldorf-Astoria Hotel who built Boldt Castle on Heart Island in the Thousand Islands. The pink colour of the dressing represented the blush colour of the sky at sunset and the numerous pieces of green pickle represented the islands. Variations can include orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, garlic, chives, chili sauce, tomato purée, ketchup, or Tabasco sauce. It also can contains  chopped nuts (such as walnuts or chestnuts)