Sunday, August 28, 2011

Northwest Cabbage Slaw

This is my go-to recipe to take when invited to a BBQ or potluck.  It's asked for frequently, and with good reason!  DeNise asked me to share the recipe yesterday, so I've done my best to write it down.  This recipe has evolved, kind of from a recipe I used to make that started with raw ramen noodles and cabbage.  One night I decided to make cole slaw to go with something BBQ'd, but there was one little problem....I despise mayonaise!  So I decided to use an oil & vinegar dressing similar to the one I sued on the ramen salad and it got good reviews.  This recipe evolved from those initial attempts.  If you keep the ingredients on hand, this salad goes together really fast, especially if you buy the pre-shredded cabbage and toasted almonds. 

1 small head of cabbage, shredded (OR 1 bag of shredded cabbage, NOT the angel hair variety)

1 bunch of green onions, cleaned and sliced finely

½-1 whole bunch of cilantro, or to taste, chopped finely

¼ -1/2 cup craisins, chopped

¼-1/2 cup sliced almonds, toasted

1 jalepeno, chopped finely

Prepare vegetables and add to large bowl.  Toast almonds in a dry pan on stovetop (or buy them already toasted).  While the almonds cool, chop and add the craisins to the salad mixture.  Add the almonds when they are fully cooled.  Mix well.


3 T rice vinegar

1 T good light olive oil or grapeseed oil

Salt & pepper

¼ t cumin

¼ t coriander

1 t. sugar

Whisk until sugar is dissolved and pour over salad.  Mix well.  

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