Monday, 23 April 2012
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Recipe from Grow Cook Eat by Willi Galloway (Sasquatch Books, 2012)Sweet, spicy, and tangy, this easy slaw makes a delicious accompaniment to quesadillas and tacos. I often mix any leftover slaw with cellophane rice noodles and thai basil for lunch the following day. Depending on the season, sliced sugar snap peas, black kale ribbons, kohlrabi matchsticks, and thinly sliced sweet peppers make excellent add-ins to this recipe.
Serves 6 to 8
Place the lime zest and juice, vinegar, sugar, salt, oil, chiles, garlic, and cilantro in a blender or food processor and process until well combined.
- Zest and juice of 1 large lime
1 teaspoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup grapeseed or canola oil
2 hot chiles, stemmed and seeded
1 plump garlic clove, chopped
1/2 cup packed cilantro leaves
2 cups thinly sliced purple cabbage (about half of a 1 1/2-pound head)
2 cups thinly sliced green cabbage (about half of a 1 1/2-pound head)
1 cup shredded yellow or orange carrot (about 1 large)
1/2 cup thinly sliced red onion
Freshly ground pepper
Mix the purple and green cabbage, carrots, and onions in a large bowl. Pour the dressing over the vegetables and toss to combine. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours, but preferably overnight, stirring occasionally.
Last Updated ( Monday, 23 April 2012 )