Yummy Red Cabbage Slaw 20May09

I wasn’t quite sure what to name this dish. It’s a little Asian, a little tangy, a little crunchy, but most of all a whole lot of YUMMY! I love red cabbage slaws. My favorite would be the Szechuan slaw that comes with the Vegetarian Focaccia Sandwich at CPK. YUM. I guess you can say this was inspired by it, it’s not quite exactly the same but close!

I’m still very much on my health kick, so this dish is good for you AND vegan! I need to make sure I keep posting all my vegan recipes before I forget them! I’ve got another vegan red cabbage slaw recipe that I’ll post at a later date. For now enjoy this yummy one!

Ingredients:
1/2 head of red cabbage
1/2 cup of cilantro leaves (about 4 bunches)
3 stalks of green onion
1 avocado
1 lime
1 tablespoon of peanut butter
4 tablespoons of rice wine vinegar
2 teaspoons brown sugar
1/4 teaspoon garlic powder
1 teaspoon soy sauce
1/2 teaspoon sesame seeds
pinch of ground ginger
1/2 teaspoon of sriracha – or just a quick squeeze! (optional)
2 teaspoons of vegetable oil

Step 1: Chop chop chop!
Slice the red cabbage into thin slices about 2 inches long. Throw those in a medium size mixing bowl. Loosely rip up the cilantro leaves into the bowl. Dice the green onions and toss those in as well. Cut the avocado in half and take out the pit. Peel off the skin and dice avocado into about 1 inch cubes. Throw those on top of the salad and squeeze the juice of half a lime on top to stop it from browning. Mix the salad with your hands and set aside.

Step 2: The dressing!
In a small mixing bowl combine, brown sugar, peanut butter, garlic powder, soy sauce, and vinegar. Whisk together until sugar dissolves and peanut butter is mixed thoroughly. Add in the juice of the other half of the lime and whisk. I like to add in a little kick of sriracha (Asian hot sauce) but you don’t have to. Just whisk in a little squeeze to add that distinct flavor. You can skip this if you don’t like the heat. Now whisk in the oil quickly to combine into a dressing. Add in the sesame seeds, whisk one more time and you’re ready to dress. Taste before pouring onto salad and adjust the dressing to your liking. Toss with dressing, a pinch of sea salt and fresh ground pepper.

I could have this all the time. It’s tangy but the peanut butter adds in a nice nutty hearty taste to it. Delish! Hope you enjoy!

Posted by: Maggie Ha
Category: food, mmmm, recipes, salads
Tags: asian, cooking, diet, food, recipe, recipes, salad, vegan, vegetables, vegetarian

This entry was posted on Wednesday, May 20th, 2009 at 11:40 pm and is filed under food, mmmm, recipes, salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.