Rolling Pin Kitchen Emporium
Red Cabbage Tangy Slaw

Asian-inspired Creamy Slaw
Serves 4-6

Change your side salad routine with this bold, tasty slaw! Slightly spicy, this cabbage slaw has a delicious, creamy dressing that bursts with flavor. The colorful combination of fresh vegetables boldly complements the dressing. It’s a great combination, no question about it!

1/2 head red cabbage, very thinly sliced
1/2 red onion, very thinly sliced
1 carrot, coarsely grated, about 1/2 cup
1/2 orange bell pepper, julienned
30 sugar snap peas, trimmed, cut diagonally
1 cup cilantro, roughly chopped
1 cup edamame, fresh, or thawed frozen

Dressing Ingredients:
1/4 cup mayonnaise
2 limes, zest and juice
1 tablespoon soy sauce
1/2 cup raw cashews
1/2 teaspoon sesame oil
1 jalapeño, seeded
1 tablespoon brown sugar
salt and pepper to taste

1. Prepare the vegetables for the slaw. Slice the cabbage into very thin shreds using a mandolin, or a sharp knife and sturdy cutting board. Slice the red onion very thinly. Grate the carrot in a coarse grate. Julienne the pepper into thin strips. Trim and slice the snap peas on the bias. Finely dice the jalapeño, and roughly chop the cilantro.

2. In a high-powered blender or food processor, blend all of the dressing ingredients together and whir until smooth.

3. Toss all of the vegetables with the dressing in a large bowl. Refrigerate for at least 30 minutes to allow all the flavors to meld.

4. Serve with a garnish of additional cilantro, salt, and pepper.



Chop Vegetables

Mince Limes

Blend all Dressing Ingredients together

Blended Dressing

Mix all ingredients together

Add dressing

Mixed and ready to serve

Rolling Pin Kitchen Emporium | Brandon Crossroads | 2080 Badlands Drive | Brandon, FL 33511 | 813.653.2418 | Copyright 2018 - Acorn Advisors