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!
Ingredients:
* 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
Directions:
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.
