2010
Honey-Lime Slaw
Since I was a kid, I have loved raw cabbage. What I don’t love, however, is mayonnaise. I realize that as a self-proclaimed foodie this is probably a cardinal sin. I don’t think the idea of mayonnaise is too bad, but I cannot get past the taste. This past weekend we made french dip sandwiches with homemade buns, and I put together this slaw, which I thought was pretty delicious. Hope you enjoy it, too.
Honey-Lime Slaw
1/2 small head red cabbage
1/2 head green cabbage
1/3 cup carrots
3 scallions, sliced
1 medium bell pepper, chopped
1/4 C. slivered almonds
1 T. olive oil
1 T. honey
juice of 1 lime
1-2 t. peanut butter
salt, to taste
Shred the cabbages and carrots (I used my food processor, which took about two minutes.) Chop scallions and pepper. Combine in a large bowl with almonds. In a separate, smaller bowl, combine oil, honey, lime juice, and peanut butter. Whisk until well combined. Pour over vegetables along with salt to taste and toss to combine. Serve immediately.
Love the serving bowl. What a clever idea to serve slaw in a leaf of cabbage. Sounds delicious too. I love peanut butter in anything. Yum!