Our food cleanse was fun. But now, I’ve been stuck with some really weird things that I wouldn’t normally cook with – and I’m opposed to throwing stuff out. So, to get rid of the perfectly good cabbage that has been hanging out in my fridge, looking at me with healthful benevolence for a while, I found a low-fat, SPICY coleslaw-oriented dish that is a perfect lunch side. It goes oddly well with the burritos I’ve made this week: black beans, bell peppers, onions, rice and quinoa (and lots of spices) – and sometimes cheese and chicken and salsa and whatnot.
Warm Winter “Coleslaw” with Chili-Lime Dressing from “Gluten Free Goddess” via Laptop Lunches. [NOTE: I am not going gluten free. I just accidentally used this recipe. Though, I will give this woman credit: I did not have to add extra spices to make this dish taste good. That’s rare. Props to you, Karina Allrich, for not being a Flavor-Hater.]
1/2 head of medium cabbage, cored
1 medium carrot
2 Tbsp olive oil
3 Tbsp rice vinegar
pure maple syrup honey
1 Tbsp Thai chili sauce***
1 Tbsp fresh lime juice
1 tsp ground ginger
1/2 tsp fine sea salt
1 Tbsp chopped fresh mint leaves
3 Tbsp sliced almonds
Using a large sharp knife, slice the cabbage into thin strips. Rinse in cold water and drain. Wash, trim and peel the carrot–then use the peeler to create long strips of carrot to add to your coleslaw. You could grate the carrot if you want, but it would just get lost amid the cabbage.
Toss the cabbage and carrot into a large skillet and set it on low-medium heat. Let the cabbage heat through and soften a bit, about three to four minutes.
Meanwhile make the dressing. Whisk together the olive oil, rice vinegar, honey, chili sauce, lime juice, ginger and salt. Pour the dressing all over the cabbage and lightly toss it to coat. Heat through another two to three minutes, just till slightly wilted, not overly soft. (Leave the cabbage tender-crisp.) Remove from heat and scoop the warm slaw into a bowl.
Add mint and almonds. Toss gently.
***The primary reason for this dish’s success, in my book, is this wonderful ingredient. Here’s the kind we have in our house:
The most important thing on this jar is the rooster. If you see it in the store, you’ll know it’s the good, spicy kind that is full of deliciousness. [I will now give credit to my roommate for knowing that this is the good kind; I just mooch off her expertise around Asian condiments.]