I didn’t set out to create a post when I made this, I was just kicking around the ol’ internets for something healthy and flavorful to do with red cabbage, and I happened upon this recipe for a rice noodle salad from Orangette. Knowing that the source is as reputable as they come, I decided to give it a whirl.
I love the umami dimension added by the fish sauce, and I’m always a fan of the clean tanginess of rice vinegar.Â My version excises the chicken and noodles to make it a total low-carb bonanza (it was already gluten-free), adds a touch of toasted sesame oil, and substitutes cashews for the peanuts, but I owe the main flavor profile to the brilliant Ms. Wizenburg. Cabbage is one of the most economical veggies out there, so add it to your menu planning often!
ASIAN-INSPIRED RED CABBAGE SLAW
3 large cloves garlic, peeled
1/3 cup fish sauce
2 tablespoons toasted sesame oil
juice and zest of one lime
Â½ cup seasoned rice vinegar
1 to 2 hot chile peppers, seeded and minced
1 medium red cabbage, thinly sliced
1 large carrot, grated
3 or 4 scallions, chopped (white and green parts)
Â½ cupÂ cilantro, chopped
1 cup cashews, chopped
Place the garlic cloves in a food processor and pulse until it’s as fine as you can get it. Add the fish sauce, toasted sesame oil, lime zest and juice, rice vinegar, and chilies, and blend all together them together. Pour into a serving bowl, add the remaining ingredients, and toss! Voila. Top with a touch more sesame oil if desired, and additional cashews are almost always a hit, too.
Other tasty red cabbage salads and slaws:
Napa and Red Cabbage with Fresh Herbs and Peanuts from Kalyn’s Kitchen
Red Cabbage Slaw with Buttermilk Dressing from Whipped
Red Cabbage Salad with Cranberries from Eclectic Recipes
Warm Red Cabbage Slaw with Apples and Caraway Seeds from Pinch My Salt
— posted by Anne