Monday, November 25, 2019

Red Cabbage, Carrot and Basil Slaw

Greetings from Austin.  I am home for Thanksgiving and I thought I would share the recipe for this red cabbage and carrot slaw I made for a recent dinner with friends.  It's a refreshing change from the traditional mayonnaise-based slaw, with a nice Asian twist.

It makes a beautiful side for any meal and would be a great addition to your Thanksgiving spread if you are looking for something a little different from the usual T-day fare.
Home Cookin v9.76 Chapter: Beans and Vegetables
3 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp sesame oil
1 medium shallot, diced
1 clove garlic, crushed or grated
2 Tbsp grated ginger
1/2 tsp sugar
1/4 cup grapeseed oil

1/2 head red cabbage, thinly sliced
1 medium carrot, thinly julienned or grated
1/4 red onion, cut in thirds and thinly sliced
salt and pepper to taste
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/2 cup raw sunflower seeds for garnish (optional)

To make the dressing, combine the first seven ingredients and whisk together. Add the grapeseed oil in a continuous stream, whisking constantly.

Combine the cabbage, carrot and the red onion in a large bowl and season to taste with the salt and pepper. Add the dressing and mix well.

Refrigerate for at least one hour before serving. Remove from the refrigerator and bring to room temperature. Add the basil and cilantro just before serving.  Serve the sunflower seeds on the side to prevent them from getting soggy.

November 14, 2019

exported from Home Cookin v9.76 (

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