Asian Cole Slaw
May 5, 2009
I have been on a roll with cabbage for the last several months. I have gotten used to the slight bitterness, and now love to use it as a staple. My sister-in-law Meredith made an Asian Cole Slaw last year that I really liked. I never got the recipe, my fault, but have made due with my own version. I can really eat this every day. It is so flavorful.
This recipe, made with half a head of cabbage, is good for six people for a side dish, but two or three people can eat it all if you like a “main course” salad.
Ingredients
1/2 head cabbage
1/2 bunch cilantro
1 jalapeno pepper
1 good apple
1/2 red bell pepper
2 limes (for juice)
2 TBSP rice vinegar
1 TBSP sesame seed oil
2 TBSP olive oil
1/4 cup toasted slivered almonds
Finely shredd cabbage (see my diatribe on slicing cabbage & cilantro in previous post)
Seperate leaves from cilantro, discard stems and mince leaves.
Mince jalapeno pepper, removing seeds and ribs to taste. I have notice lately that the spiciness of jalapeno’s is all over the map. Sometimes I have a batch that don’t seem at all piquant. If this is the case, if you leave the ribs and seeds in you will find it to be more spicy.
Chop apple and red pepper into 1/4 inch cubes.
Combine all these ingredients in a large salad bowl and toss together.
Squeeze both limes over slaw, add rice vinegar, olive oil, and sesame oil. Toss
Sprinkle with salt to taste, add slivered almonds and serve!
