Salad, Sides

Winter Slaw

It is the middle of bitter February, and work is crazy busy. We’re implementing a new server at work. We’re adding a new service. And to top it all off, my boss has decided to re-work how we do billing. So, in addition to this disruption to my work-life, it is tax season, which means I’m a grass widow. If we’re looking for the silver lining in all of this crazy, it just means that I can add as much citrus and mint to whatever I want. My husband tends to shy from both of those ingredients. I’m sure that it has nothing to do with the time I experimented with grapefruit and beet ice cream… Boom. Slaw with citrus and plenty of mint.

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Winter Slaw

1 head napa cabbage, thinly sliced

1 cup thinly sliced celery

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/4 cup sunflower seeds

1/4 cup golden raisins

1/4 cup almonds, chopped

1/2 cup mixed citrus segments

4 tablespoons light olive oil

3 tablespoons lime juice

3 tablespoons coconut vinegar

3 tablespoons maple syrup

2 tablespoons toasted sesame oil

1 tablespoon coconut aminos

1/4 teaspoon red chili flakes

Assemble your dressing. Vigorously shake the oils, lime juice, vinegar, syrup, aminos and chili flakes in a jar. Arrange the remaining ingredients in a large bowl. Toss the salad with the dressing and allow to sit for at least 30 minutes before serving.

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