Monday, February 25, 2013
Warm Winter Coleslaw with Chili-Lime Dressing
Ingredients:
1/2 headcabbage
1 carrot
2 tablespoonsolive oil
3 tablespoonsrice vinegar
2 tablespoonspure maple syrup
1 tablespoonspicy chili sauce
1 tablesooonfresh lime juice
1/2 teaspoonground ginger
1/2 teaspoonfine sea salt
1 tablespoonchopped fresh mint leaves
3 tablespoonssliced almonds
Instructions:
Using a large sharp knife, slice the cabbage into thin strips. Rinse in cold water and drain. Wash, trim and grate the carrot.
Toss the cabbage and carrot into a large skillet and set it on low-medium heat. Let the cabbage heat through and soften a bit- about three to four minutes.
Meanwhile make the dressing. In a glass measuring cup whisk together the olive oil, rice vinegar, maple syrup, chili sauce, lime juice, ginger and sea salt. Pour the dressing all over the cabbage and lightly toss it to coat. I use soft tipped tongs to do this. Heat through another two to three minutes, just till slightly wilted- not overly soft. I like the cabbage tender-crisp.
Remove from heat and scoop the warm slaw into a bowl.
Add chopped fresh mint leaves and sliced almonds
Toss gently
Serve as a side dish with your favorite gluten-free sandwiches, burritos, or enchiladas.
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