Since the middle of November, we’ve been working really hard to keep away from white sugar and white flour. The result is that our mostly healthy diet has gotten even healthier as we try to eat “close to the tree”.
It’s been fun to try new flavors and food combinations. We love cabbage and when I saw this recipe, I was so excited to find another way to eat this tasty, cruciferous veggie.
Start with 4 cups of shredded cabbage and a cup of shredded carrots. I did this in my food processor which makes the job a snap.
Chop an onion finely.
Toss the cabbage, carrots, and onion into a bowl. Season with pepper.
Measure out rice vinegar, mayonaisse, and sesame oil.
I used a couple of different ingredients for this. One is sriracha which is an Asian Hot Chili sauce. It was really easy to locate in the Asian food area of the grocery store.
The other item I used that’s a little different is stevia which is a natural sugar replacement. It’s extra sweet and you don’t need much. It comes with a tiny measure spoon and I added one of those.
Whisk together vinegar, mayonnaise, sesame oil, sriracha and stevia until smooth.
Then pour the dressing over the shredded vegetables and toss to combine.
Chill for several hours and serve.
Cabbage is a winter crop and is in season right now. The closer we get to St. Patrick’s Day the cheaper this fabu veggie will become. This slaw makes a perfect side dish for chicken!
4 cups shredded cabbage
1 cup shredded carrots
1 onion, chopped finely
Pepper and salt to taste
1 1/2 tbs seasoned rice vinegar
1/3 cup mayonnaise
1 1/4 tsp sesame oil
1/2 tsp srirarcha
1/4 tsp stevia
Toss cabbage, carrots and onion in a bowl. Season with salt and pepper to taste.
Whisk together vinegar, mayonnaise, sesame oil, sriracha and stevia in a bowl until smooth.
Pour dressing over shredded veggies and toss to combine. Serve slaw immediately or chill for a few hours, tossing again before serving.