Red Cabbage Slaw

My posts last week were all on the sweet side – Pineapple Slush, Banana Snickers, Birthday Cake – so I’m starting this week back on the savoury side! Since it’s Monday, this is another recipe from Thug Kitchen 101. Side note before I get into this post: I have almost made 40 recipes from this cookbook so far and I’ve been so impressed. You can check out the whole collection of Thug Kitchen recipes by clicking here!

Today’s recipe is Red Cabbage Slaw. It was a delicious salad, made with red cabbage, carrot, green onion, mint and sesame seeds. Those had a variety of flavours, textures and colours. And a quick tip for this recipe (or any coleslaw): use a food processor to shred the cabbage and carrot. It’s super quick and it’s much cheaper than buying pre-shredding from the grocery store.

The dressing was a mix of garlic, dijon mustard, maple syrup, balsamic vinegar, olive oil and sesame oil. It was a good balance of sweet and savoury, and I love using balsamic vinegar in salads. This was a perfect dressing for this coleslaw but it would be good on any lettuce salad too. It was all so bright and fresh. I liked the Asian influence with the green onion and sesame oil.

This was the perfect side dish though because it was super crunchy and very well seasoned. Instead of just eating this as coleslaw, you could use it as a topping for a burrito bowl or in tacos. You could also make extra dressing and toss everything with some cooked pasta to make a pasta salad. Those are all good options!

2 Comments Add yours

  1. TanyaDesigns says:

    Wow, love this, the veggies and the dressing and the Asian influence! Well done Amazing Lindsay


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