Red Cabbage and Kale Slaw is my recipe alternative to overly mayo-ee, wet, sugary Cole slaw recipes.
One day I’ll publish an actual Cole slaw recipe, but frankly, this slaw recipe from the OG Eat Happy cookbook is so much better, and every year I keep coming back to it.
Unlike other side dishes at the BBQ, this one gets devoured. Is there another recipe with both kale AND cabbage that can have those bragging rights at the cookout?
I just got back from a week of doing press in Atlanta. I lived there for 10 years, went to college there, co-founded an improv theater company there that’s still going strong (way to go Whole World Theatre!), and still have deep ties in the ATL.
It was an incredible week getting to promote my involvement in Toy Story 5 as Mrs Potato Head, but even more importantly, getting to shine a light on being the founder of a mission driven company in Eat Happy Kitchen.
But with all the activity means other things fall by the wayside.
I haven’t been posting on social media as much as I should. I haven’t been emailing my private list as much as I should. I haven’t been recipe developing or filming content as much as I should.
The pressure feels like a lot, and I need a break but don’t see a world where I can ever truly take time to myself.
The reason for this peek inside the emotional roller coaster of running a company and choosing to be the public face of it…I hope you guys who are stressed out there know you’re not alone.
The thing that works for me is to make sure I’m still eating right and working out, or else I would’ve burned out years ago.
Quitting processed foods, sugars, grains, seed oils, etc, is what has kept me sane. In the past, when I received bad news or good news, I would use food as a reward. That has completely shifted, and I’m so grateful for that. It didn’t come without shifting a whole bunch of beliefs that were no longer serving me.
Choosing what to eat will always be something that I have to practice each and every day.
I am a creative person. I am a sensitive person. These are good qualities to have and why I can tap into those skills to do voices, tell jokes, write recipes, edit content, take food photos, produce cookbooks, invent food products.
But I also have learned that I have limits. I need to always feed my mind positivity. I need to love myself more and be less hard on myself. To grow this food business, I need to be extra careful not to burn myself out. But I don’t know what that looks like. I just keep going, and I hope that what I’ve created eventually catches hold in a big way. And if not, I can say with full authority that I put my whole self into it.
OK enough kvetching. Let’s get to the FOOD.
WHO WANTS TO GRILL SOME YUMMINESS FOR JULY 4th??!!
Happy Burfday, ‘Murica.
Here are 10 of my favorite summer grilling recipes for your menu consideration.
Followed by an updated version of the wonderfully delish Red Cabbage and Kale Slaw in PDF form, Substack recipe card, and pasted into the body of this post.
I love you all.
XOXO
Anna
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Santa Maria Tri Tip (Big Green Egg or Gas Grill)
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Dill Deviled Eggs
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August 23, 2023
Every week here on this newsletter I keep meaning to get organized and make an index post. I have now published so many yummy recipes over the past almost two years, that I think that some gems are getting lost in the passage of time.
Broccoli Ranch Tots with Pink Ranch Dip
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August 4, 2023
We’ve been busy bees in the kitchen. “We” meaning Torri Anders and myself. She comes to town and helps me buckle down to write new recipes so that I have a never ending supply of recipes for this newsletter as well as future cookbooks. I could not do this process without her assistance. No human is an island, and there’s no way I could get over 600 reci…
Cheesecake Tart
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June 30, 2023
I am taking some new photos for some of my classic recipes from my first cookbook Eat Happy. I haven’t made this cheesecake tart in years, and I gotta be honest…it’s incredible. Easy to make, as long as you plan ahead and make the crust in enough time for it to cool.
Serves 8-10
2 cups kale, rough stems cut away and discarded
1 head of red cabbage, destemmed, quartered, then shredded on the largest side of a box grater
1 tablespoon apple cider vinegar
1 tablespoon champagne vinegar
1 teaspoon minced shallot
1/4 cup mayonnaise (check the label for no seed oils or sugar or make your own using my recipe for homemade mayo)
1/4 cup olive oil, plus more for drizzling on the kale
Salt and pepper
1/2 cup dried sugar free cranberries, currants, or cherries (optional)
Lay the kale leaves on a flat surface, drizzle with some olive oil, then massage the kale leaves for one minute. Finely chop the kale leaves.
In a large mixing bowl, combine the chopped kale and grated cabbage. In a smaller bowl, whisk together the apple cider vinegar, champagne vinegar, shallot, mayonnaise, and olive oil. Season the dressing with salt and pepper to taste. Add the dressing to the kale and cabbage mixture, tossing to coat evenly. Toss in the dried fruit pieces, if desired. Serve immediately or refrigerate until you’re ready to serve.
*Recipe originally published in Eat Happy cookbook, then revised and updated exclusively for Substack newsletter subscribers at annavocino.substack.com.
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