Coleslaw Bites with Jalapeño Dip

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes.

One of my latest acquisitions for the cookbook shelf is a book all about starters and sides. Appropriately, it's entitled Starters & Sides Made Easy. Written by Leah Schapira and Victoria Dwek, the reader is treated to 60 easy and often quick solutions to dress up your meal, each complete with a full color photo, cute little illustrations, tips and anecdotes. There are even pages devoted to plating suggestions. The recipes are all kosher friendly too. In many cases, some of the sides could easily outshine and even be served as a main.

As this is a vegetarian site, I ought to mention this book is not vegetarian, but there are plenty of recipe ideas to please vegetarians. Vegetables, grains, dairy, and even sweets are offered up. I'm wanting to try Parmesan Sticks with Creamy Marinara Dipping Sauce, Avocado Cigars, Balsamic Quinoa Salad and Zaatar and Rosemary Baked Olives soon.

The first recipe I tried were these little fired coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites larger than suggested in the original recipe. They were roughly 2 inches in diameter, but feel free to make them smaller. Better yet, double the batch because they won't last long. They really are that good and frying up the cabbage brings out its natural sweetness.

The coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

Coleslaw Bites with Jalapeño Dip

Recipe by Lisa Turner Adapted from Starters & Sides Made Easy Published on November 11, 2013 Simple, sweet and savory golden fried cabbage coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip Print this recipe Ingredients: 4 cups shredded green cabbage (about 1/2 small cabbage) 1 large carrot, shredded 1 1/2 teaspoons sea salt 1/2 teaspoon paprika 1/4 teaspoon cayenne fresh cracked black pepper 1/4 cup all-purpose or spelt flour 3 tablespoons cornstarch oil for frying Dip: 3/4 cup plain yogurt 1/4 cup mayonnaise 2 jalapeños, seeded and chopped juice from 1 lemon (3 tablespoons) 1/2 teaspoon sea salt fresh cracked black pepper Instructions: Place the grated cabbage and carrot in a large strainer and sprinkle with the sea salt. Let stand for 15 to 20 minutes. While the cabbage is resting, prepare the jalapeño dip. In a small bowl, combine the yogurt, mayonnaise, jalapeños, lemon juice, sea salt and black pepper. Blend this mixture together using an immersion blender or upright blender if preferred. Add a bit of water if it is too thick. Refrigerate until ready to serve. Using your hands, squeeze as much water out of the cabbage and carrots as possible. Transfer to a large bowl and mix in the paprika, cayenne, black pepper, flour and cornstarch. Dampen your hands and shape into small 1- to 2-inch balls. Heat 2 to 3 inches of oil in a medium saucepan over medium-high heat. When the oil is hot, fry the balls in batches, gently turning often until browned on all sides — about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or warm with the jalapeño dip on the side. Makes about ten 2-inch balls

More little bites you are sure to enjoy from Lisa's Kitchen:
Eggplant Quinoa Bites with Pesto
Goat Cheese Olive Balls
Savory Quinoa Corn Cups
Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone