Warm Napa Cabbage Slaw

Name: Warm Napa Cabbage Slaw
Yield: serves 4
Ingredients: 2 tablespoons brown rice vinegar; 2 tablespoons tamari; 1 teaspoon maple syrup; 1 tablespoon minced fresh ginger; 1 tablespoon light sesame oil; 1 cup thinly sliced red onion; Sea salt; 2 cups shredded Napa cabbage; 1 cup shredded red cabbage; 1 cup peeled and shredded carrots; 1/4 cup fresh cilantro leaves

December 9, 2011

When I was growing up, coleslaw was pretty one-dimensional. It didn’t matter where you went, German deli, Greek diner, it was all pretty much the same: cold cabbage drowned in mayo with a few slivers of carrot for coloring and maybe a few celery seeds. These days, slaw has gotten an extreme makeover, and there are now more versions to choose from. This concoction is both warm and sweet and serves as a great base for salmon, chicken, tofu, or tempeh. Sautéing the onions, red cabbage, and carrots in a little brown rice vinegar, tamari, and ginger makes it easy to eat and mighty flavorful.

Recipe notes

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