Red Cabbage, Carrot, Cilantro Slaw (With An Asian Slant)

I had half a head of red cabbage and a ton of fresh cilantro left over after making shrimp tacos last week so I decided to make something with them. My first thought was this divine little slaw I made up last winter but when I went in to grab the veggies, I noticed not one, but two bags of organic carrots cooling their heels in the crisper (no doubt the result of my faulty memory last time I bought groceries.)

Cilantro, carrots and cabbage by Eve Fox, Garden of Eating blog, copyright 2012

So I changed course from a Mexican-inspired to an Asian-inspired slaw, pairing the veggies with sesame oil and rice vinegar instead of lime juice and honey.

Shredded red cabbage by Eve Fox, Garden of Eating blog, copyright 2012

Survey says... YUM! Carrots, cabbage and cilantro are a rather magical combo - crunchy, sweet and fresh. And mighty purty to look at, too.

Carrot Cabbage Cilantro Slaw by Eve Fox, Garden of Eating blog, copyright 2012

Here's the simple recipe.

Red Cabbage, Carrot, Cilantro Slaw
Serves 4-6 as a side

Ingredients

* 2 cups grated or finely shredded carrot
* 2 cups finely shredded red cabbage (I used my handy-dandy mandolin - makes it a breeze!)
* 1/4 cup fresh cilantro, washed, dried and chopped
* 1/4 cup rice wine vinegar (also known as just rice vinegar - they're the same thing but they're NOT the same thing as rice wine or mirin which is good stuff, but something else, altogether)
* 1/2 tablespoon sugar, maple syrup, or apricot jam, to taste
* 1/2 teaspoon toasted sesame oil (you can also use peanut or olive oil)
* 1/4 teaspoon salt, or to taste

Directions

Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sugar (if you use sugar) to dissolve. Toss it all together and stir to combine.

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2 comments:

Phoenix said...

Oh my! The combination of flavors and aromas sound divine, with a satisfying crunch, but I just can't get over that last picture! Truly a feast for all the senses! I will certainly be making this, very soon!!! ;-)

londonbusybody.com said...

That looks delicious and such a nice combinaiton of flavours.

Friday, May 18, 2012

Red Cabbage, Carrot, Cilantro Slaw (With An Asian Slant)

I had half a head of red cabbage and a ton of fresh cilantro left over after making shrimp tacos last week so I decided to make something with them. My first thought was this divine little slaw I made up last winter but when I went in to grab the veggies, I noticed not one, but two bags of organic carrots cooling their heels in the crisper (no doubt the result of my faulty memory last time I bought groceries.)

Cilantro, carrots and cabbage by Eve Fox, Garden of Eating blog, copyright 2012

So I changed course from a Mexican-inspired to an Asian-inspired slaw, pairing the veggies with sesame oil and rice vinegar instead of lime juice and honey.

Shredded red cabbage by Eve Fox, Garden of Eating blog, copyright 2012

Survey says... YUM! Carrots, cabbage and cilantro are a rather magical combo - crunchy, sweet and fresh. And mighty purty to look at, too.

Carrot Cabbage Cilantro Slaw by Eve Fox, Garden of Eating blog, copyright 2012

Here's the simple recipe.

Red Cabbage, Carrot, Cilantro Slaw
Serves 4-6 as a side

Ingredients

* 2 cups grated or finely shredded carrot
* 2 cups finely shredded red cabbage (I used my handy-dandy mandolin - makes it a breeze!)
* 1/4 cup fresh cilantro, washed, dried and chopped
* 1/4 cup rice wine vinegar (also known as just rice vinegar - they're the same thing but they're NOT the same thing as rice wine or mirin which is good stuff, but something else, altogether)
* 1/2 tablespoon sugar, maple syrup, or apricot jam, to taste
* 1/2 teaspoon toasted sesame oil (you can also use peanut or olive oil)
* 1/4 teaspoon salt, or to taste

Directions

Combine the carrot, cabbage and cilantro in a bowl. Mix the other ingredients together and stir to allow the sugar (if you use sugar) to dissolve. Toss it all together and stir to combine.

You might also like: 
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

2 comments:

Phoenix said...

Oh my! The combination of flavors and aromas sound divine, with a satisfying crunch, but I just can't get over that last picture! Truly a feast for all the senses! I will certainly be making this, very soon!!! ;-)

londonbusybody.com said...

That looks delicious and such a nice combinaiton of flavours.