This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night. It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily. Feel free to use green cabbage or any cabbage you can find in the grocery store. I just thought the red would add great color to the plate.
-1/2 head red cabbage
-1 carrot julienned (or 1 small bag thinly sliced carrots)
-1/2 bunch cilantro
-1 bunch green onions, thinly sliced-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime
First, halve the red cabbage and save half for a later use. With the half you are going to use, cut in half again and then remove the lower, white stalk by cutting a 'V' in the cabbage. Thinly slice the cabbage and place in a large bowl.
Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp sesame seeds. In a food processor or blender, puree together 2 Tbsp agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp toasted sesame oil, 1 Tbsp cumin, and juice from one lime. Add to the cabbage mixture and toss until evenly coated. Salt and pepper to taste. Enjoy now or later!