Tuesday, May 24, 2011


8 Servings

1 medium head of cabbage, julienned
1 large carrot, grated
1 medium onion, julienne
1 medium jalapeno pepper, sliced thin
½ - 1 teaspoon sea salt
For the Dressing:
¼ cup white wine vinegar
¼ cup rice wine vinegar
¼ cup tamari
1 tablespoon sesame oil
¼ cup extra virgin olive oil
½ teaspoon crushed red pepper
1 teaspoon thyme, dried
1 teaspoon dried, tarragon or dill seed, ground
1 teaspoon granulated garlic

Prepare dressing first by whisking together all ingredients thoroughly set aside while prepping the vegetables.
Place all the prepared vegetables in a large bowl, add the salt and mix thoroughly.
Pour dressing over vegetables and mix thoroughly, let slaw marinate at least 1 hour prior to serving.  The longer the dressing marinates the cabbage the better the slaw will taste.
Mix again thoroughly before serving.

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