This slaw is quick to whip together, and packed with flavor. It's tangy, creamy, and crunchy, with an Asian twist. It's good enough to stand on its own - I'll sit and eat a big bowl full of just this - or as a topping for tacos, burgers, salads, or side for grilled meats and veggies.
Plus, red cabbage is super good for you. As a cruciferous veggie, it has a high sulforaphane content, making it anti-cancerous and also a great liver-detoxifer. It's also loaded with vitamin C, is high in antioxidants (specifically, anthocyanins - responsible for the pretty purple color, and indoles) again providing protection against cancer and also making it good for your heart <3, and it's loaded with fiber. Winning.
But let's just eat this slaw because tastes really, really good.
1/2 head of a medium or 1 small red cabbage, thinly sliced or shredded
3 TB organic mayo
1/4 C coconut vinegar (what I used) or apple cider vinegar
Juice of 1/2 lime
1 TB toasted sesame oil
1/2 - 1 tsp freshly grated ginger
1/4 C sesame seeds (raw or toasted)
salt and pepper to taste
handful chopped fresh cilantro, chives, or herbs of choice
*To give this a slightly more traditional flavor, simply omit the ginger and sesame oil and seeds. Experiment with other toasted seeds, red onion, and even some fruit like chopped grapefruit, or raisins.
(This is super complicated.) Whisk all the sauce ingredients (aka the liquid stuff, plus the ginger, salt and pepper) together in a large bowl. Stir in the cabbage, sesame seeds, and herbs, making sure it mix it all up well. Taste sauce and adjust seasoning or adding a little more of this or that to suit your taste if necessary.
The slaw is ready to eat right away, but tastes best if left to sit and marinate for a little while. Lasts for up to a week in yo' fridge...but maybe not in yo' mouth!
Grow Happy, Grow Healthy