Rainbow Slaw
Don’t be fooled by its humble looks. Cabbage is a nutritional powerhouse and a good source of vitamins C and K, among other benefits. Now that it’s in season, the versatile veggie is extra sweet had crunchy.
This slaw is great paired with any protein or tucked into a sandwich.
Ingredients
1/4 cup unseasoned rice vinegar
1/4 cup olive oil
Juice from 2 limes
3 Tablespoons granulated sugar
1 tsp. toasted sesame oil
salt
1/4 tsp crushed red pepper
green cabbage
red cabbage
4 Honeycrisp apples, thinly sliced
4 carrots, cut into matchsticks
1 yellow bell pepper
4 scallions
fresh cilantro
1/4 chopped roasted, lightly salted peanuts
Instructions
Whisk together 1/4 cup each of unseasoned rice vinegar, olive oil, and lime juice; 3 tablespoons granulated sugar, 1 tsp toasted sesame oil; 1 1/2 tsp salt and 1/4 teaspoon crushed red pepper flakes in a large bowl.
Stir in 3 cups each thinly sliced green cabbage and red cabbage, 2 cups thinly sliced Honeycrisp apple, 1 cup each matchstick carrots and thinly sliced yellow bell pepper, and 1/2 cup thinly sliced scallions until thoroughly coated.
Stir in 1/3 cup chopped fresh cilantro and top with 1/4 cup coarsely chopped roasted, lightly salted peanuts before serving.
Notes
The best way to core cabbage is to use a sharp Chef’s knife, split the cabbage in half, and then into quarters. Cut off and discard the core/stem section from each piece. Finally, slice each quarter as desired.
