I love to have dishes of cold vegetables in my fridge during the summer. Not only do you get to use produce in it’s most pristine state, but I find that it helps manage my cravings and lessen the likelihood of eating something regrettable when I just want to munch on something. This is a great option. All you really need is a red cabbage and the rest of the ingredients are all things you should have in the pantry.  I found this hidden in a Self Magazine recipe titled, Tequila-Lime Mahi mahi Tacos- June 2012. The tacos were good, although I’ve had better fish tacos. But- the slaw is tasty and it’s simplicity means I will make it again and again. Enjoy! 


      * 3 TBS. rice wine vinegar (preferably seasoned)
      * 1 tsp. sesame oil
      * 2 tsp. Honey (I prefer buckwheat)
      * 1/4 tsp. kosher salt
      * 1/4 tsp. freshly ground black pepper
      * 1 medium to small red cabbage, thinly sliced
     Combine all ingredients in a large bowl and mix. Allow to sit for 30 minutes prior to serving so that the flavors
      have time to meld.
Red Cabbage Slaw


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