James's Ham Slaw
1 cup shredded carrots
1 cup thinly sliced red onions
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 cup chopped green onions, green parts only
2 tablespoons Creole Mustard
1 teaspoon chopped garlic
1/4 cup apple cider vinegar
2 tablespoons honey
In a large saute pan, over medium heat, add 2
tablespoons of the oil. When the oil is hot, add the ham and cook for 2 to 3
minutes. Season with freshly ground pepper. Remove the ham and drain on paper
towels. Reserve the ham fat.
In a mixing bowl, combine the carrots, red onions, cabbages and green
onions. Toss well. In a blender, combine the reserved ham fat, mustard, garlic,
vinegar and honey. Blend well. Season with salt and pepper. With the blender
running, slowly add the remaining 3/4 cup of the oil. Blend until the dressing
thickens and coats the back of a spoon. Season with salt and pepper. Add the
dressing and crispy ham to the vegetable mixture. Toss well. Season with salt
and pepper
As
adults, we must ask more of our children than they know how to ask of
themselves. What can we do to foster their open-hearted hopefulness, engage
their need to collaborate, be an incentive to utilize their natural competency
and compassion...show them ways they can connect, reach out, weave themselves
into the web of relationships that is called community.
-
Dawna Markova