Daily menu, October 27: crunchy coleslaw, colorful rice salad and oat-almond bars

Tuesday 27 October 2026 15:00 - Juliette Hess
Daily menu, October 27: crunchy coleslaw, colorful rice salad and oat-almond bars

This daily menu for October 27 brings together crisp vegetables, nourishing grains and a pleasantly crunchy homemade sweet. The meal opens with American-style coleslaw, where shredded cabbage and carrot meet a tangy-sweet mayonnaise dressing. Its fresh crunch sets an easygoing tone and makes a lively first course.

For the main dish, a colorful rice salad with vegetables, pumpkin seeds, pickled ginger and nori layers two kinds of rice with peas, carrot and zucchini. Lemon juice and sesame oil add brightness, while ginger and seaweed bring distinctive accents. To finish, crunchy oats, almonds and pumpkin seeds bars offer a compact, nutty dessert made with agave syrup and a touch of milk. The menu moves from creamy and crisp to fresh and savory, then ends on a wholesome, crunchy note. Use the recipe chapters for a closer look at each dish, check the practical answers in the FAQ, and gather the ingredients from the grouped shopping list before you begin.

American-style coleslaw: crisp cabbage and carrot

This American-style coleslaw starts the meal with finely cut white cabbage and carrot, dressed in a creamy mixture of mayonnaise, sugar and cider vinegar. The balance of tangy, sweet and rich flavors gives the simple vegetables plenty of character, while their crunch makes each bite refreshing. Salt and pepper round out the dressing. Serve it as the menu’s starter or alongside grilled dishes when the occasion calls for it. Its familiar, colorful combination also offers an approachable way to bring vegetables to the table.
American-style coleslaw (cabbage and carrot salad)Recipe American-style coleslaw (cabbage and carrot salad)

A crunchy and easy salad to start your meal or serve alongside grilled dishes at a barbecue. Coleslaw is simply a mix of white cabbage and carrots dressed with a sauce made of mayonnaise, sugar, and cider vinegar. A great opportunity to get children or...

A colorful rice salad with ginger, nori and pumpkin seeds

This rice salad with vegetables, pumpkin seeds, pickled ginger and nori combines semi-whole long-grain rice and black venere rice with fresh peas, diced carrot and zucchini. Lemon juice and sesame oil bring the ingredients together, while chopped pickled ginger adds a lively, savory accent. Pumpkin seeds contribute crunch, and nori flakes and fresh chives finish the bowl with distinctive flavor. The mix of grains, vegetables and toppings makes this a colorful main dish with plenty of contrasting textures. Season with whole sea salt to taste.
Rice salad with vegetables, pumpkin seeds, pickled ginger and noriRecipe Rice salad with vegetables, pumpkin seeds, pickled ginger and nori

Cook the long grain rice in plenty of boiling, slightly salted water.

Crunchy oat, almond and pumpkin seed bars

These crunchy oats, almonds and pumpkin seeds bars make a nutty finish to the menu, combining rolled oats, ground almonds, dried pumpkin seeds and broken linseeds. Demerara sugar, agave syrup, canola oil and semi-skimmed milk bring the mixture together, with baking powder included among the ingredients. The result is a dessert centered on a satisfying mix of grains, nuts and seeds. Enjoy the bars as the final course or keep the simple flavor combination in mind for a snack later; the recipe offers a homemade alternative to a plated sweet.
Crunchy oats, almonds & pumpkin seeds barsRecipe Crunchy oats, almonds & pumpkin seeds bars

1. Preheat the oven to 175°C ( 347 F ) for 15 minutes. 2. Take a large roasting tin about 20 X 30 cm. With the help of some kitchen paper, smear the bottom of the tin all over with baking margaine. Lay & large piece of parchment paper in it, with the sid

Frequently asked questions

What gives the coleslaw its tangy-sweet dressing?
Mayonnaise provides creaminess, while sugar and cider vinegar create the dressing’s sweet and tangy balance.

Can the coleslaw accompany grilled food?
Yes. The recipe describes it as a salad that can start a meal or accompany grilled dishes.

What kinds of rice go into the main-course salad?
It uses semi-whole long-grain rice and black venere rice, combined with vegetables and seasonings.

How are the rice salad’s distinctive flavors added?
Lemon juice, sesame oil, chopped pickled ginger and nori flakes season the rice and vegetables; add the ginger, oil and nori to taste.

Which ingredients give the dessert bars their crunch?
The oats, ground almonds, dried pumpkin seeds and broken linseeds provide a varied grain-and-seed texture.

What brings the oat-bar mixture together?
The listed ingredients include semi-skimmed milk, canola oil and agave syrup, alongside sugar and baking powder.

Shopping list for the complete menu

American-style coleslaw (cabbage and carrot salad)
  • 1/4 cabbage
  • 2 carrots
  • 100 g mayonnaise
  • 25 g sugar
  • 25 ml cider vinegar
  • salt
  • pepper
Rice salad with vegetables, pumpkin seeds, pickled ginger and nori
  • 70-80 g semi-whole long grain rice
  • 70-80 black venere rice
  • juice of half a lemon
  • 4-5 handfuls of fresh peas
  • 1 carrot, peeled and diced
  • 1 zucchini, cleaned and diced
  • 2 small handfuls of pumpkin seeds
  • pickled ginger, chopped, to taste
  • sesame oil, to taste
  • a pinch of whole sea salt
  • nori flakes, to taste
  • fresh chives, cleaned and chopped, to taste
Crunchy oats, almonds & pumpkin seeds bars
  • 170 gr larger full oats
  • 40 gr of raw, demerara sugar
  • 70 gr of ground almonds (whole peeled almonds can be ground in a food processor)
  • 60 gr of dried pumpkin seeds
  • 2 teaspoons of broken linseeds (flaxseeds)
  • 2 teaspoons of baking powder
  • 80 ml of semi-skimmed milk
  • 70 ml of canola oil
  • 60 ml of agave syrup
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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