pete and i have been on a kick of eating this really fresh slaw from
in our neighborhood lately. we both really dislike slaws that are super mayonnaised out, so discovering this one was such a treat. i mostly got inspiration for this recipe from the ingredients in marination's slaw, but added some of my own as well. it's been a hit, and we've eaten it three days in a row in different ways. it is fresh and crunchy and zingy!
i initially wasn't sure what type of vinegar to use and i thought i was going to use apple cider vinegar. turns out just regular white vinegar did the trick, but i did add a little bit of apple cider vinegar just to test it out. i'll try it with rice vinegar next time.
omg coconut la croix. how do they do it? there's nothing in there! but somehow so much deliciousness!
i didn't have a chance to take a good photo of these shredded chicken sliders with the slaw before we scarfed them down, but here's a mediocre iphone pic for good measure.
i pickled the jalapeños seen above to add on top of the slaw, too. zing! flavor fest.
Supa Fresh Slaw
Makes one large bowl // 8-10 servings
Refrigerates well for 3-5 days
- 1/2 head green cabbage
- 1/4 head red cabbage
- 1-2 cups shredded carrots
- 1/2 cup sliced green onion
- 1/4 cup chopped cilantro
- 1 inch knob finely chopped or mashed ginger
- 1 TB toasted sesame seeds
- 1/3 cup white vinegar
- 1/8 cup apple cider vinegar
- 1 tsp. sesame oil
Chop or shred both types of cabbage and carrots into thin slices. Add to medium/large bowl.
[I used the mandoline slicer that my sweet dad bought me for Christmas to shred the cabbage. I also chopped it into smaller pieces with a knife, keeping in mind the size of the shreds of cabbage for each forkful. Think about when you have a salad with giant leaves that hardly fit in your mouth and it is awkward to eat and you just look like a cow struggling to eat a big leaf. Spare yourself this problem and cut the cabbage up smaller.]
Slice/chop the green onion, cilantro, and ginger. Toss all these ingredients together in the bowl.
Toast the sesame seeds in a pan or on a baking sheet in the oven at 325 degrees F until slightly browned (optional). Add sesame seeds to the bowl.
Add the vinegars and sesame oil. Toss everything together until well incorporated.
Store in an air tight container in the fridge for less than a week (it'll get kind of soft and maybe smelly). Drain any excess liquids from the slaw before use to keep it crunchy.
Use on sliders, tacos, sandwiches, or just on its own as a side!