Category Archives: Salads


Essential Cabbage Slaw



Long considered to be the bland foodstuff of peasants and the incarcerated, cabbage is a very underappreciated vegetable. I happen to love cabbage, when prepared correctly it is not only flavorful but full of nutrition.

This is one recipe that is very easy to make and produces big results. This is my go to spicy slaw for tacos, enchiladas, and nachos. It’s also a great slaw for simple grilled meats and tastes great on hot dogs and sausages! Once you have this simple little slaw in your arsenal you will use it time and time again. Feel free to use lemon juice instead of lime, and of course you can play with the amount and variety of the chilies. Habanero chilies taste awesome in this slaw . . . if you can handle the heat!

The salt in this recipe draws moisture from the other ingredients which makes its own marinate along with the citrus. I try to make this an hour in advance if I can, it allows the salt to work its magic. This slaw is good for up to a few days in the cooler but it will “wilt down” more and more as time goes on.

Have a good thyme,



Cabbage, Chili and Citrus Slaw

Makes ¾ quart



1 quart shredded cabbage (packed a little tight)

1 bunch chopped cilantro

3 red cayenne peppers or 2 jalapeños sliced thin

3/4 tablespoon kosher salt (you can do ½ if you are sensitive to salt)

4 tablespoons fresh lime juice


Combine all ingredients in a non-reactive bowl.

  1. Cover and put in the refrigerator, allow to marinate for at least a ½ hour.







Watermelon, Mint, and Feta Cheese Salad



Sometimes on a weekend the last thing you want to do is work for too long in the kitchen.  After all, there is a back yard to sit in, wine to drink, kids to watch, and deep thoughts to think. The important things in life.  Late in the summer the watermelons are great and the weather is still hot.  Especially here in paradise Texas.

I was pleasantly surprised, when I cut into this watermelon. It was yellow inside.  Wonderfully sweet and very crisp.  I needed to pare this with something salty and something fresh to go well with the back yard wine drinking.   Crumbled feta cheese and garden mint did the trick!   Top off with some great Texas olive oil (yes we have that).  The one I used is the extra virgin from the Texas Olive Ranch.  If you are lucky enough to live here you can find this in farmers markets and higher end grocery stores.



Watermelon, Mint and Feta Cheese Salad

Serves 4 to 6 as a light afternoon salad


2 pound peeled watermelon

1 cup feta cheese, crumbled

1/4th extra virgin olive oil

1 cup fresh mint leaves, chopped (but not too fine)

  1. Slice the watermelon and arrange nicely.
  2. Spread the crumbled feta cheese on top, then scatter the mint.
  3. Drizzle with the olive oil