Shawarma Roasted Cabbage Wedges with Green Chutney

Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection….

Shawarma Roasted Cabbage Wedges with Green Chutney

Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection. Who knew cabbage could be such a show stopper?! Just 4 ingredients and 1 pan required. Let us show you how it’s done.

How to Make Roasted Cabbage Wedges

It starts with cutting the cabbage.

Shawarma Roasted Cabbage Wedges with Green Chutney from Minimalist Baker →

Crispy Rice Paper Spring Rolls

Let’s make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in th…

Let’s make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in the oven until crispy. If you add the shredded hoisin tofu as well, you have...

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The post Crispy Rice Paper Spring Rolls appeared first on My Pure Plants.

Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning ran…

Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning random leftover ingredients into delicious meals. And from this desire, this Japanese-inspired carrot ginger dressing was born!

Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond.

Carrot Ginger Dressing from Minimalist Baker →

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crisp…

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!

We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crispy method as our favorite. Think next-level crispy tofu with tons of flavor that pairs incredibly well with fresh lettuce cups and spring veggies. The best part?

Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →

Tofu Noodle Stir-Fry with Spring Vegetables

We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addicti…

Tofu Noodle Stir-Fry with Spring Vegetables

We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addictive and you’ll be going back for seconds (and thirds).

Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients!

Tofu Noodle Stir-Fry with Spring Vegetables from Minimalist Baker →

Tajín Shrimp Tacos

These bright and zesty Tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing.

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

As the weather starts to warm up I start craving light, fresh food, like these Tajín Shrimp Tacos. These tacos are so simple, with bright chili-lime flavored Tajín seasoned shrimp and a simple slaw made with homemade avocado dressing. They’re the perfect little bites to enjoy with the first warm rays of sun of the season! As always, I’ll list some substitutions and add-on ideas for you below!

Three Tajín Shrimp Tacos open faced on a wooden board, ingredients on the sides

What is Tajín?

Tajín seasoning is a Mexican spice blend containing chili, lime, and salt. This super simple blend packs huge flavor and is incredibly delicious when sprinkled onto fresh fruit, vegetables, meat, fish, or really just about everything. You can find this seasoning in the produce department of most major grocery stores in the U.S. Scroll down to the step-by-step photos below to see a photo of the bottle, so you know what to look for! :)

Can I Substitute the Shrimp?

If you’re not a fan of shrimp, you can also use Tajín to season white fish, like cod, tilapia, or Mahi Mahi instead. You could also use the Tajín to season some cubed or shredded chicken.

Can I Substitute the Avocado Dressing?

Yes, you have a few different options for dressing the slaw for these tacos. When I first made this recipe, I actually used a store-bought guacamole salsa mixed with a little bit of mayonnaise to make the slaw. You could also use something like an avocado ranch dressing, or make my Cilantro Lime Coleslaw.

Take a Short Cut with Coleslaw Mix

I had half a head of purple cabbage in my fridge that I used for this recipe, but you could also use fresh green cabbage, or even take a short cut by using bagged coleslaw mix (shredded cabbage and carrots). Green cabbage may even work a little better here because the natural pigment of the purple cabbage turns kind of brown when mixed with the green avocado dressing.

What Else Can I Add to the Shrimp Tacos?

Tacos are great because they’re so flexible. There are so many things you could add to these tacos to make them your own. Here are a few ideas:

What to Serve with Tajín Shrimp Tacos

I suggest keeping your side dish light, with something like Charred Corn and Zucchini Salad, Cucumber and Black Bean Salad, or Warm Corn and Avocado Salad. Or you can go with some simple sides like Quick Seasoned Black Beans and Cilantro Lime Rice.

A hand picking up one Tajín Shrimp Taco off a plate of three
Three Tajín Shrimp Tacos open faced on a wooden board

Tajín Shrimp Tacos

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 
Total Cost $9.62 recipe / $2.41 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 three tacos each
Calories 420.35kcal
Author Beth – Budget Bytes

Ingredients

Avocado Dressing

  • 1 avocado $0.89
  • 1/4 cup sour cream $0.12
  • 1/4 cup mayonnaise $0.40
  • 1 clove garlic $0.08
  • 1/4 cup chopped cilantro $0.20
  • 2 Tbsp lime juice $0.50
  • 1/4 tsp salt $0.02

Tajín Shrimp

Other Ingredients

  • 1/2 head red cabbage (about 4 cups shredded) $0.93
  • 12 small corn tortillas $1.20
  • 1 jalapeño (optional) $0.10

Instructions

  • Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
  • Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
  • Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
  • If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.
  • Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.
  • To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

Nutrition

Serving: 3tacos | Calories: 420.35kcal | Carbohydrates: 33.33g | Protein: 19.63g | Fat: 23.88g | Sodium: 752.5mg | Fiber: 7.83g
Close up of three Tajín Shrimp Tacos on a plate

How to Make Tajín Shrimp Tacos – Step by Step Photos

Avocado dressing in a blender

Make the avocado dressing first. Add one avocado, ¼ cup sour cream, ¼ cup mayonnaise, 1 clove of garlic, ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp salt to a blender or food processor. Blend until smooth. Shred ½ head cabbage (about 4 cups) and slice one jalapeño.

Toasted tortillas in a skillet

Toast 12 small corn tortillas. You can do this over the open flame of a gas stove or in a very hot dry skillet. They only take about 10 seconds per side to toast. This gives them a deliciously toasty corn flavor and helps strengthen them a bit.

Shrimp seasoned with Tajín in a bowl

If your shrimp are frozen, place them in a colander and run cool water over them until thawed (it’s pretty fast). Remove the peels and tails, if still attached. Place 12oz. raw medium peeled shrimp in a bowl and add ½ Tbsp Tajín seasoning. Stir to coat the shrimp in seasoning.

Cooked shrimp in a skillet

Heat 1 Tbsp cooking oil in a skillet over medium. When the skillet and oil are hot, add the seasoned shrimp. Sauté the shrimp until they are opaque (this should only take a few minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and let the liquid simmer a few more minutes to thicken. Turn off the heat and toss the shrimp in the thickened sauce.

Finished avocado slaw in a bowl with a spatula

Just before serving, prepare the slaw. Add about ½ cup of the avocado dressing to the shredded cabbage and stir to coat. The rest of the dressing will be used to top the tacos.

Avocado dressing being drizzled over a shrimp taco on a plate

To build the tacos, add some of the prepared slaw to each tortilla, top with a few shrimp and a couple slices of jalapeño. Drizzle some of the remaining avocado dressing over top, then enjoy!

Three Tajín Shrimp Tacos open faced on a wooden board

The post Tajín Shrimp Tacos appeared first on Budget Bytes.

Perfect Roasted Cabbage (Quick & Easy!)

Cabbage may just be our favorite vegetable to roast because it gets crispy, caramelized, slightly sweet, and pairs well with just about any seasoning! Once roasted, it’s perfect for adding to bowls, salads, and soups, or just enjoying as a side.
It al…

Perfect Roasted Cabbage (Quick & Easy!)

Cabbage may just be our favorite vegetable to roast because it gets crispy, caramelized, slightly sweet, and pairs well with just about any seasoning! Once roasted, it’s perfect for adding to bowls, salads, and soups, or just enjoying as a side.

It also couldn’t be easier — just 3 ingredients, 1 pan, and 25 minutes required. Let us show you our tried-and-true method for perfect roasted cabbage every time!

Perfect Roasted Cabbage (Quick & Easy!) from Minimalist Baker →

Cumin Lime Coleslaw

I used to really hate coleslaw until I made my own homemade coleslaw. It’s so fresh, crunchy, and creamy, and not at all gloppy or heavy like the storebought stuff. AND you can make it different flavors to suit your meal! This Cumin Lime Coleslaw has a bright and sunny dressing made with fresh lime juice, earthy […]

The post Cumin Lime Coleslaw appeared first on Budget Bytes.

I used to really hate coleslaw until I made my own homemade coleslaw. It’s so fresh, crunchy, and creamy, and not at all gloppy or heavy like the storebought stuff. AND you can make it different flavors to suit your meal! This Cumin Lime Coleslaw has a bright and sunny dressing made with fresh lime juice, earthy cumin (which has always smelled kind of lemony to me), and a small pinch of cayenne. Green onions and shredded carrots add color and flavor to the crunchy cabbage and round out this easy, breezy coleslaw.

Originally posted 3-25-2015, updated 2-17-2021.

side view of a bowl of cumin lime coleslaw with green onion and limes on the side

How to Serve Cumin Lime Coleslaw

As with any coleslaw, this one makes a great side dish for things like Cilantro Lime Chicken, Hearty Black Bean Quesadillas, or Turkey Taco Skillet. But you can also pile it onto a sandwich, use it to top tacos, or even use it as a base for a bowl meal! And last week, I served it as a side to some tacos made with my Chili Rubbed Pulled Pork and Pickled Red Onions. That combo was to die for!

Take a Short Cut

If you’re short on time, you can skip shredding your own cabbage and carrots and use a bag of coleslaw mix (pre-shredded cabbage and carrots). You’ll want one bag (14-16oz.) for this recipe.

How Long Does it Stay Fresh?

This cumin lime coleslaw stays good in the fridge for about 2-3 days. It does soften a bit as it refrigerates, but it’s still quite tasty. You’ll want to give it a good stir before serving each time to redistribute the dressing.

overhead view of a bowl full of cumin lime coleslaw with green onion and limes on the side

overhead view of a bowl full of cumin lime coleslaw with green onion and limes on the side

Cumin Lime Coleslaw

Fresh lime juice and earthy cumin give this Cumin Lime Coleslaw a light, fresh, and summery flavor. Perfect for summer BBQ or any southwest inspired meal.
Total Cost $2.51 recipe / $0.42 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 3/4 cup each
Calories 170.48kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 cup mayonnaise $0.80
  • 2 Tbsp fresh lime juice (about 1/2 lime) $0.50
  • 1 tsp ground cumin $0.10
  • 1/2 tsp salt $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 1 tsp sugar $0.02
  • 1/2 head green cabbage (about 6 cups shredded) $0.68
  • 2 carrots $0.16
  • 4 green onions $0.22

Instructions

  • Prepare the coleslaw dressing by stirring together the mayonnaise, lime juice, cumin, salt, sugar, and a pinch of cayenne pepper. Refrigerate the dressing until ready to use.
  • Remove the core from the cabbage and then finely shred. Peel the carrots, then use a large holed cheese grater to shred the carrots. Thinly slice the green onions.
  • Combine the shredded cabbage, carrots, and green onions in a large bowl. Pour the dressing over top, then stir until everything is well coated in dressing. Serve immediately or refrigerate until ready to serve. After refrigerating, make sure to stir the slaw well before serving.

Nutrition

Serving: 1Serving | Calories: 170.48kcal | Carbohydrates: 10.65g | Protein: 2g | Fat: 13.97g | Sodium: 349.73mg | Fiber: 3.72g

Closeup of a forkful of cumin lime coleslaw with the bowl in the background

How to Make Cumin Lime Coleslaw – Step by Step Photos

Overhead view of the cumin lime coleslaw dressing in a bowl with a spoon, cut limes on the side

Begin by making the dressing so the flavors have a little time to blend. Combine 1/2 cup mayonnaise, 2 Tbsp fresh lime juice, 1 tsp ground cumin, 1/2 tsp salt, 1 tsp sugar, and a pinch of cayenne pepper.

Shredded cabbage, carrots, and sliced green onion in a bowl

Finely shred 1/2 of a head of cabbage (about 6 cups), shred one carrot using a cheese grater, and slice four green onions. Add the cabbage, carrot, and onions to a large bowl.

coleslaw dressing being poured over the vegetables in the bowl

Pour the dressing over the vegetables and then stir until everything is well coated. Serve the Cumin Lime Coleslaw immediately or refrigerate until ready to serve. As will all slaws, the salt in the dressing will cause the cabbage to slowly soften and let off a little water, so be sure to stir the slaw before serving to redistribute the dressing.

Finished cumin lime coleslaw from above

But if you need to prepare it ahead of time, go ahead and make the dressing and prep the vegetables, but combine the two just before serving for the crunchiest coleslaw possible.

Side view of a bowl full of cumin lime coleslaw

The post Cumin Lime Coleslaw appeared first on Budget Bytes.

17 Crispy, Crunchy Napa Cabbage Recipes

Napa cabbage, also known as Chinese cabbage, is a part of the vast brassica family (along with cauliflower and Brussels sprouts). It’s different from standard green cabbage in that it has thick white ribs and crinkly, soft yellow or pale green leaves w…

Napa cabbage, also known as Chinese cabbage, is a part of the vast brassica family (along with cauliflower and Brussels sprouts). It's different from standard green cabbage in that it has thick white ribs and crinkly, soft yellow or pale green leaves with a feathery texture. But it's not just their looks that are different: As Russ Parsons notes in How to Pick a Peach: "Asian cabbages (Brassica rapa) actually come from a different species than European cabbages (Brassica oleracea). They are more closely related to bok choy, broccoli rabe, and, most oddly, turnips." 

You can find napa cabbage at most grocery stores with well-stocked produce sections, but if not, an Asian market will definitely carry it. Pick a heavy head with bright white ribs and crisp leaves that don't look limp or tired. To keep it fresh, wrap the cabbage in plastic wrap and store in the vegetable crisper. Feel free to peruse our 17 favorite napa cabbage recipes for inspiration on how to use it. Napa cabbage has a more delicate flavor and texture than Western cabbage, but substitutes easily, making it perfect for eating raw in salad and slaw (but still tough enough to stand up well to all kinds of cooking methods).

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