I love cabbage but not cabbage dowsed with mayo, every time I make a cabbage slaw I make Swedish Pizza Salad which I just love. When I saw this recipe I knew I had to try it out. It’s the same concept of fresh cabbage with oil and vinegar but with an Asian twist to it, with carrots, cucumber and mint. Minty Asian Coleslaw is very refreshing and I just loved it. It’s a keeper recipe and just perfect for this Labor Day weekend. So if you are having a BBQ and still looking for a salad, this might just be perfect.
This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Sustainable Cooking for One, which is written by Stephanie. Stephanie things sustainably eating is an important element her kitchen, so you’ll find that many of her recipes are low or no meat and she tries to focus on in-season and local foods. Check her blog out.
Minty Asian Coleslaw
Yield: 8 people
Prep Time: 20 minutes
Total Time: 20 minutes
1 medium cabbage (green or purple)
2 tsp salt
2 medium carrots
4 large sprig fresh mint
4 tbsp rice vinegar
2 tsp sesame oil
1 tbsp olive oil
Slice the cabbage very thinly. Toss with the salt and knead lightly for 2 minutes. Shred the carrots coarsely (or slice them into matchsticks) and add to the cabbage. Peel the cucumber and remove the seeds. Then cut the cucumbers into matchsticks and stir into the carrots and cabbage. Next, mince the mint leaves and mix together with the rice vinegar, sesame oil, and olive oil. Toss the salad with the dressing, and serve promptly.
Adapted From: Sustainable Cooking for One