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COLESLAW SUPREME
I watched a demonstration on the internet for this delicious coleslaw. I did my best to copy down what I saw them doing because they never mentioned how much cabbage, radishes, oil, etc. to use. Believe me, it was worth the effort. Ray and I both loved the tangy-peanuttyness.
INGREDIENTS:
For Cabbage:
Cabbage, sliced thin (about 4 cups) 4 or 5 Red Radishes, sliced thin
1 Mango, diced fine 1 Lime, juiced
Salt & Pepper, sprinkles Olive oil, small drizzle
Rice Vinegar, small splash
For Sauce:
2 Cloves Garlic, chopped fine About 1/3 cup onion, chopped
1 Tbs. Fresh Dill, chopped* 2 Tbs. Fresh Cilantro, chopped*
1 Tbs. Honey Juice of 2 lemons
2 Tbs. Peanut Butter 2 drizzled circles of Toasted Sesame Oil
Sprinkle of Salt Small splash of water
DIRECTIONS:
Slice cabbage and Radishes. Put in serving bowl. Cut up mango into small bits and add to cabbage mix. Pour over juice of lime then sprinkle on salt and pepper. Add a sprinkle of olive oil and another of Rice Vinegar. Stir together to coat cabbage, cover and refrigerate until ready to serve.
Prepare sauce and stir to blend. Put in a jar and refrigerate until ready to serve. Add sauce only to the cabbage mix you plan to eat that day. Reserve the rest for another day because you will really enjoy it just as much then….
*I didn’t have fresh dill or cilantro so I used tubes of Gourmet Garden Dill and Cilantro paste.
I couldn’t find a picture of coleslaw without carrots in it so just make believe those orange pieces are the mango…..
COLESLAW SUPREME