Asian Style Cabbage Carrot Cilantro Slaw
I had half a head of red cabbage and a ton of fresh cilantro left over after making shrimp tacos last week so I decided to make something with them. My first thought was this divine little slaw I made up last winter but when I went in to grab the veggies, I noticed not one, but two bags of organic carrots cooling their heels in the crisper (no doubt the result of my faulty memory last time I bought groceries.)
So I changed course from a Mexican-inspired to an Asian-inspired slaw, pairing the veggies with sesame oil and rice vinegar instead of lime juice and honey.
Survey says… YUM! Carrots, cabbage and cilantro are a rather magical combo – crunchy, sweet and fresh. Full of beta carotene, vitamin C, B, A and other good things. And mighty purty to look at, too.
Here’s the simple recipe.
Red Cabbage, Carrot, Cilantro Slaw
Serves 4-6 as a side
* 2 cups grated or finely shredded carrot
* 2 cups finely shredded red cabbage (I used my handy-dandy mandolin – makes it a breeze!)
* 1/4 cup fresh cilantro, washed, dried and chopped
* 1/4 cup rice wine vinegar (also known as just rice vinegar – they’re the same thing but they’re NOT the same thing as rice wine or mirin which is really good stuff, but something altogether different)
* 1/2 tablespoon sugar, maple syrup, or apricot jam, to taste
* 1/2 teaspoon toasted sesame oil (you can also use peanut or olive oil)
* 1/4 teaspoon salt, or to taste
Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sugar (if you use sugar) to dissolve. Toss it all together and stir to combine.
You might also like:
- Red Cabbage, Lime, Honey & Cilantro Slaw
- Salade de Carottes Râpées
- Baja-Style Fish Tacos
- Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
- Chopped Summer Salad