August 18, 2015

I don’t like slaw with mayonnaise, but what to do in the country when a cabbage the size of a volleyball is the only vegetable for lunch. We shredded 6 cups cabbage and tossed it with 1 tbsp tiny thin julienne of fresh ginger1 small carrot also julienne, some tiny dice of red jalapeno, some thinly sliced green scallion tops, and roasted and chopped unsalted peanutsFor a dressing, because we had no fresh mint (and if we had, we would have skipped this mint tea idea and sliced mint leaves chiffonade and tossed a big handful of them in with the cabbage) we simmered 1/4 cup Japanese rice vinegar with 2 tbsp of bulk mint tea  until it was reduced to about 3 tablespoons. After straining this we added 1 tbsp of sugar, the juice of 1 lime, salt, and about 1 tbsp coconut oil. Summer.

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