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Saturday, November 17, 2012

Red Cabbage Asian Slaw

When I lived in California (which was at least 16 years ago) there was a restaurant that my co-workers and I frequented.  All I remember was that it was not to far from the city of Rosemead, well anyway at this restaurant they served this amazing purple cabbage cole slaw.  It had quite a bite to it but it was oh so yummy.  I came across this recipe from Reckless Abandon and thought hmmmm this might be pretty close.  I'm definitely going to have to give a try here soon!!!

Red Cabbage Asian Slaw



-1/2 head red cabbage
-1 carrot julienned (or 1 small bag thinly sliced carrots)
-1/2 bunch cilantro
-1 bunch green onions, thinly sliced
-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

First, halve the red cabbage and save half for a later use.  With the half you are going to use, cut in half again and then remove the lower, white stalk by cutting a 'V' in the cabbage. Thinly slice the cabbage and place in a large bowl.

Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp sesame seeds.  In a food processor or blender, puree together 2 Tbsp agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp toasted sesame oil, 1 Tbsp cumin, and juice from one lime. Add to the cabbage mixture and toss until evenly coated.  Salt and pepper to taste. Enjoy now or later!


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