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Jan 03, 2014 at 12:47PM vs Jan 03, 2014 at 12:52PM
Coleslaw
<ul>
<li>1/2 head of cabbage (16 oz / 450 g), savoy, green, or red cabbage, or a mixture of these</li>
<li>2 carrots, peeled</li>
<li>6 Tbsp fresh lime juice (= juice of 2 limes)</li>
<li>3-4 tsp sugar, or to taste (see note)</li>
<li>1/2 tsp kosher salt, or 1/4 tsp table salt</li>
<li>4 Tbsp roughly chopped fresh cilantro</li>
<li>1/4 c pea sprouts, roughly chopped</li>
<li>1/4 c toasted pepitas, sunflower seeds, walnuts, almonds, or pumpkin seeds (I like sunflower but whatever is convenient)</li>
<li>handful of raisins</li>
<li>1/2-1 tsp minced serrano pepper (optional)</li>
<li>1 Tbsp sour cream (optional, I haven’t tried this since I never have it on hand)</li>
</ul>
<p>It is helpful to weight the cabbage to make sure you have the right amount of dressing.</p>
<p>Core the cabbage and slice it thinly, or dice it using the large slicing attachment on a food processor. Do the same for the carrots.</p>
<p>In a medium mixing bowl, combine the cabbage, lime juice, sugar, and salt. Let sit for 15 to 20 minutes, stirring occasionally.</p>
<p>Add the cilantro, sprouts, nuts, raisins, sour cream (if using) and serrano (if using). Stir well again, and let sit for 5 to 10 minutes more.</p>
<p>Sprinkle with the toasted nuts and serve.</p>
<p>Source: <a href="http://www.amazon.com/Fast-Fresh-Green-Susie-Middleton/dp/0811865665">Fast, Fresh, and Green</a>.</p>
<p>Note: I have been reducing the sugar lately. Keep in mind that if you are preparing the coleslaw in advance, it will grower sweeter and saucier in the fridge over time.</p>