Stephanie's *Red Cabbage Slaw*
A perfect addition to any summertime BBQ or just mix up to have for dinner on those all to hot summer nights! No may or cream is used so it's low fat, healthy and perfect for picnic packing...won't spoil!
Look for more recipes every Thursday and post your fave summer recipes below with your link!
Inspired by a lonesome 1/2 of a red cabbage in the fridge...
1/2 head of red cabbage
1/2 large white onion
1 chayote (mexican summer squash) or zucchini
handful of baby carrots or 2 whole carrots
1/3 cup made of half apple cider vinegar and half extra virgin olive oil
1/2 tablespoon winter savory or sage
1 teaspoon sea salt
1/2 teaspoon black pepper
sesame seeds
Optional: 1/2 cup chopped pecans
1) Using a food processor shred the cabbage, chayote and baby carrots. Transfer to a large bowl.
2) Chop the onion and then soak onion pieces in distilled water. Use your hands to separate the pieces in the bowl.
3) Drain water and then add the chopped onion to the rest of the vegetable.
*washing the onion removes it's bitter smell and taste,but still leaves it extra crunchy. Perfect for those picky eaters who don't like the taste of raw onion. I learned this trick from a friend in Kyrgyzstan.
4) Toss oil and spices into slaw.
5) Add sesame seeds
Optional*add a 1/2 cup chopped pecans
I like savory sweet food, so the pecans helped to sweeten up the slaw, as well as add some protien!
6) Refrigerate for 2 hours.
{Will keep for up to 3 days in the fridge}
Makes around 6 servings
