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Mardi Gras “Big Easy” Fried Pickles and Red Slaw

fat tuesday salad

For a skinny Wednesday...

For your Mardi Gras celebration, try my “Big Easy” Fried Pickles with Red Slaw. This perky purple, green and yellow recipe is fast, simple and healthy. Yes, healthy. The crunchy creamy slaw and savory fried pickles are egg-free, dairy-free. You can eat it on Fat Tuesday and still have a skinny Wednesday. Get my recipe..

fried pickles

fried breaded pickles

Mardi Gras Salad

Mardi Gras Salad

My main goal for this recipe was to make it easy and healthy. Since I managed to whip this up in just under 15minutes using fiber-rich low-calorie raw red cabbage, apple cider vinegar and healthy olive oil -  I think I succeeded! And the flavors are amazing..

Mardi Gras Flavors. Spicy breaded pickles with that zingy dill flavor top a crisp, crunchy zippy red slaw salad. Lemon wedges line the brim to round out the colorful Mardi Gras theme. This recipe was so delicious – the combo so fun – I’d for sure make this far past Mardi Gras 2011!…

Mardi Gras Salad Wrap! Try turning this salad into a wrap by adding the slaw, pickles and add a dollop of hummus to a tortilla. Roll and slice.

“Big Easy” Fried Pickles
makes 1 cup pickles

4 medium sized dill pickles
1/2 cup pickle juice (add 1 Tbsp at a time while frying – to wet skillet)
3 Tbsp olive oil

breading mixture:
1/4 cup fine bread crumbs
1 tsp chipotle powder
dash salt
dash pepper
2 Tbsp flour
2 Tbsp nutritional yeast (opt’l)
2-3 Tbsp pickle juice (wet as needed)

Easy Red Slaw
makes 5 cups

5 cups shredded red cabbage
2-3 Tbsp soy mayo, aka Vegenaise
1/4 cup apple cider vinegar
2 Tbsp tahini
dash of pepper
2 Tbsp maple syrup
1 Tbsp olive oil

garnish: sliced lemon

Directions:

1. The red slaw is simple. Chop you cabbage and toss well with the dressing ingredients. Let sit a few minutes or chill in fridge before serving.

2. For the pickles, simply slice them thin. And combine all your breading ingredients in a shallow bowl. I make this easy. Simply toss your sliced (still wet) pickles right into the breading mixture and toss until the breading balls up and coats the pickles. Add a splash of pickle juice as needed to wet the batter.

3. Heat olive oil on a skillet. Add the pickles – and even some of the leftover breading mixture bits. Saute until browned.

4. Plate with slaw and pickles. Garnish with yellow lemon slices.

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