Slaws are absolutely EVERYWHERE these days. I had been tinkering with different ones for a while when I happened upon a spicy slaw from Elana’s Pantry, and it sounded like almost exactly what I had been looking for! I wanted a little more tang and a little less heat and adapted it accordingly, but I think either version of the recipe is perfect for a summer side.
Purple cabbage would be prettiest, but the green was on special. What can I say? Frugal IS our mission critical, after all. Definitely get the purple if all costs are equal, though.
1 large red onion, halved and sliced 1/8 inch thick
2 cups cold water
juice and zest of one orange
1/4 cup apple cider vinegar
1 teaspoon salt
1 small head cabbage, shredded or grated
1 bunch cilantro, finely chopped
2 carrots, grated
1 anaheim pepper, seeded and minced
2 teaspoons minced ginger
juice and zest of one lime
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
2-3 tablespoons sesame seeds
salt to taste
Bring 2 cups of the water to a boil in a small saucepan. Place onions in pan and remove from heat. Let stand 20 minutes. Drain off water and add orange juice, vinegar and 1 teaspoon salt to pan, reserving zest.Â Bring back to a simmer, then at least 1 hour. Drain off excess liquid and refrigerate if not using immediately (this could be done the night before).
Toss the onions, cabbage, cilantro, carrot, pepper and ginger in a mixing bowl. Whisk together the lime juice and zest, reserved orange zest, rice vinegar, olive oil and honey, then toss into vegetable mixture. Taste and add salt as desired. Sprinkle each serving with sesame seeds.
Other sumptuous slaws around the web:
Sweet Cabbage Slaw with Green Onion & Parsley from Kalyn’s Kitchen
Bleu Cheese Coleslaw from The Perfect Pantry
Asian Napa Cabbage Slaw with Peanut Sauce from Sarah’s Cucina Bella
Broccoli Slaw from The Kitchn
Kohlrabi and Apple Slaw from A Veggie Venture
— posted by Anne