Monday, May 25, 2015

Cabbage Crunch

Growing up cabbage was a staple in my house. My mother makes a mean stuffed cabbage. But I only started to eat it raw during BBQ's in a salad. I am not thrilled with coleslaw that has mayo so I found the recipe for cabbage crunch interesting. It combines Asian flavors with the cabbage, giving it a fresh taste. And not making the cabbage seem heavy as the mayo does. Super easy and wonderful to eat with your BBQ today. It pairs particularly well with fish.

Cabbage Crunch


½ medium red cabbage, finely shredded
1 large green cabbage, finely shredded
2 large carrots, peeled and shredded
3 green onions, thinly sliced
⅓ cup cilantro, chopped
2 tablespoons toasted sesame seeds
½ cup crushed peanuts (cashews work too)
3 tablespoons olive oil
2 teaspoons toasted sesame oil
¼ cup lime juice
Zest from one lime
1 tablespoon mirin
1 tablespoon raw honey
Sea salt to taste


Whisk all dressing ingredients in a separate bowl. Let stand. Combine the cabbage, carrots, green onion and cilantro in a bowl. Pour dressing over mixture then add in toasted sesame seeds. Toss again. Allow to marinate for 30 minutes. Add crushed peanuts (or cashews) to salad before serving. Store in refrigerator up to 2 days.

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