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Thai Slaw Salad

Vendredi 08 avril 2011 - 6h21

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I found this recipe in one of the many cookbooks I have. Kosher by design entertains by Susie Fishbein. When I read the recipe it sounded different. I decided to try it and loved it. Warning put on gloved when handling  the jalapeno peppers, I didn’t and my fingers were tingling and burning the whole day.

Happy Pesach Cleaning.

Thai Slaw Salad

INGREDIENTS:

1 ½ cups shredded red cabbage

3 cups shredded green cabbage

½ cup grated or shredded carrots

2 scallions, thinly sliced

½ red onion, thinly sliced

½ cup slivered almonds

1 cup craisins

12 cup plus 3 tablespoons oil

1 tablespoon toasted sesame oil

Juice from 2 lemons

1 jalapeno pepper, ribs and seeds discarded, minced

¼ teaspoon salt

Freshly ground pepper

Black and white sesame seeds for garnish

DIRECTIONS:

In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onions, almonds, and cranberries. Toss to combine and set aside.

In a medium bowl (or in the bowl of a food processor) with an hand blender, combine the oil, sesame oil, lemon juice, jalapeno pepper, salt, and pepper. Blend until it is very well blended. Pour dressing over the salad. Mix to combine. Garnish with the sesame seeds. Allow the flavors to mingle for at least a ½ hour before serving.

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