Wednesday, August 15, 2012

Spicy Slaw

So many things are enhanced by slaw. Put some purple slaw atop a garden burger with a little dijon mustard, put it in tacos, feed it to your kids (kids love the tangy zip of slaw). But really, this is the slaw I like to place atop a big bowl of Black Beans and Rice with a little Scotch Bonnet Salsa drizzled on top to boot.

For the Dressing:

Juice of 1 lime
1 1/2 tsp. sea salt
1/4 tsp. black pepper
1 Tbsp. brown rice or seasoned rice vinegar
Dash of crushed red pepper flakes
Dash of aleppo pepper (optional)

For the Slaw:

3/4 a small green cabbage, thinly sliced
1/4 a small purple cabbage, thinly sliced
1/2 a small red onion, slivered
1 carrot, peeled and grated
1/4 c. cilantro, minced

1) Mix the dressing in a small bowl.

2) Slice the vegetables and place in a large bowl and then toss with the dressing to combine.

Chill at least 1 hour before serving.

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