I receive periodic posts from Jodi Abel, who I met some years back when she was doing a cooking demonstration in William-Sonoma . She runs a cooking school in nearby La Jolla and we seem to have similar tastes in ingredients and cooking styles. This recipe was in her latest e-mail, and was perfect for the tri-tip in my refrigerator, waiting to be barbecued. The flavors are fresh and clean, and the crunchy nuts and tasty dressing make it special.
4-6 cups shredded green cabbage (She buys a whole head of cabbage and slices it thinly by hand, it’s so easy and fresh)
1 cup shredded purple cabbage
1 cup grated carrots
6 thinly sliced green onions
1 cup almond slivers
2 Tbs. toasted sesame seeds
1/4 cup fresh chopped cilantro
1/4 cup vegetable oil
1/4 cup white wine vinegar or rice vinegar
1/4 cup fresh squeezed lime juice
1 Tbs. honey
1 tsp. ground ginger
Sea salt and fresh ground pepper to taste
In a small mixing bowl, whisk together oil, vinegar, lime juice, honey and ginger to make dressing. Add salt and pepper to taste and set aside.
In a large bowl, mix green cabbage, purple cabbage, carrots, and green onions. Toss ingredients with dressing, add almonds, sesame seeds and cilantro and toss until well blended.
Refrigerate for a few hours and serve cold. Serves 4 to 6.
Note: I did slice the head of green cabbage, but purchased already grated purple cabbage and carrots. I toasted both the sesame seeds and the slivered almonds separately in a dry non-stick pan until lightly browned and fragrant.
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