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November 19, 2008

Sesame-Cilantro Coleslaw

4-6 portions

Vegetables for Salad:
1 Head of Cabbage, medium sized
1 Small Carrot
1/4 Red Bell Pepper
6 Stems of Cilantro with Leafs

1. Shred cabbage in thin stripes (easier to do after cutting the head into quarters and after removing the stem in the center).
2. Peel carrot and after the skin is removed, continue peeling the rest of the carrot for the salad. Peel with short strikes, no longer than 1.5".
3. Cut bell pepper into small dice 1/4" x 1/4".
4. Chop cilantro fine.
5. Put all vegetables in a big bowl.

1/2 Cup Apple Cider Vinegar
1/2 Cup Olive Oil
2 Tbsp Sesame Seeds
1 Small Lime Wedge
1-2 Tbsp Sugar
1/4-1/2 tsp Salt
1/4 tsp White Pepper

1. Pour vinegar into a deep bowl.
2. Whisk in sesame seeds, juice of lime wedge and the smaller amount of sugar, salt & pepper.
3. While continuing whisking pour slowly the olive oil into the vinegar mix. Continue whisking until unified and "fluffy".
4. Dip a piece of cabbage into the vinaigrette and taste. See if more sugar or salt is needed. If the taste is to oily, add some more vinegar or lime.
5. Pour half of the vinaigrette over cabbage mix and toss properly, add more of the vinaigrette until all cabbage is coated but not soaked. If you get dressing left over, cover it and store it in refrigerator for later.
6. Let sit cold for a few hours or over night before serving.

Serve as side salad with any thing from smoked pulled pork to quiche or even pizza. This is a refreshing, flavorful and healthy salad.

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