|Grilled pork tenderloin steaks, sugar snap peas with tomatoes, broccoli with peppers, and cole slaw|
This is actually Day 3 of the South Beach Diet. We went on the diet the day after we got back from Vietnam. The guys have been good sports about this, although this is also Andy's second circuit on the diet with me. Not surprisingly, he rebelled and requested banh mi (Vietnamese meatball sandwiches) yesterday. I stuck to the diet and ate this horrible fish fillet that tasted tough even after it had been defrosted and cooked. It's hard to go on a diet in Bangkok, especially when the city is in the midst of one of its mysterious food shortages. Sugar has disappeared from the shelves, no loss there, but it means there are other, um, disappearances. Tilapia is gone from the freezer section (my substitute for the expensive orange roughy). No red onions for cole slaw. Well, an onion is an onion. Cauliflower has disappeared, too (essential for Surprise South Beach Mashed "Potato"). Substitutions are indeed a must. However, I'm quite sure the cole slaw is not a fair substitute for the mashed "potato" but life isn't fair either!
2 cups shredded cabbage
1/4 cup onion, thinly sliced (use red onion for color, if you wish)
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon lime zest
salt and pepper to taste
Shred the cabbage and put into a large bowl. Add the onion and the lime zest. Slice the lime and squeeze over the cabbage. Add the sugar, mayonnaise, salt and pepper to taste. Mix well. Chill until ready to serve.
This is a great recipe and I particularly recommend using fresh lime juice instead of a vinegar substitute. It adds such a nice tart flavor to the salad.
I felt bad for the guys that there are no more desserts in the house so I baked an almond buttercake tonight. Then AJ grumbled he'd rather have it without the almonds. It's impossible to please everybody, diet(ing) notwithstanding.