Sesame Slaw

Michael likes slaw so i am always trying to come up with a new one. This is one i came up with today, after i got over the black bear visit. The Bear was cute and all but there was only a mesh fence between me and the bear.

But anyway, i hope you all enjoy this slaw, i really like it.

Sesame Slaw

Ingredients

1/2 a red cabbage, sliced really thin
2 red peppers cut into ribbons
1 medium onion, quartered and thin sliced
3 baby Bok Choy, thinly sliced
1 cup shredded carrots
1/3 cup of Raisins
1/2 cup rice vinegar
1/2 red wine vinegar
2 table spoons Sesame oil
1 teaspoon cumin seeds
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon fresh ground pepper, black or pink
1 teaspoon raw sugar

Directions
Place raisins, vinegars, sugar and seeds into a bowl and whisk together and set aside as you cut up the veggies.

Place the balance of the ingredients in a large bowl and toss. Once dressing has set for about a half hour, pour into bowl with the veggies and toss to coat. Let sit for at least a hour at room temp, tossing every 10 to 15 minutes.

That is it, serve at room temp.

Enjoy Cooking

Spicy Slaw

I received a request for the Spicy Slaw recipe, which is perfect for the summer.

Spicy Slaw

Ingredients

2 pounds of fresh carrots
1/3 cup cilantro
3 lemons, zest and juiced
1/3 cup of raw honey
1/2 cup of olive oil mayo
3 table spoon of rice wine vinegar
1/2 cup crushed pineapple
1/2 cup dried cherries
3 cloves or garlic minced
2 teaspoon of curry powder
1/4 to 1/2 teaspoon of cayenne pepper
1 teaspoon of celery seeds
1 teaspoon of cumin seeds
1 teaspoon of hot sesame oil
Salt and pepper to taste

Directions
In a medium bowl place the juice from the lemons, seeds, and vinegar, stir and set aside.
Clean, peal and grate the carrots. Place grated carrots in a large bowl with the Pineapples, cherries, zest, cilantro, garlic, curry powder and oil and toss to coat.
Now to the lemon juice and seeds, add honey and whisk to combine. Add mayo and whisk to combine. Now add the cayenne to the sauce. Our sauce over carrots and toss well to coat, cover and chill for at least an hour.

For a Variation, replace the carrots with Jicama, lemons with Limes, the cherries with fresh currants and remove curry powder, replace with mustard and coriander

6 cups of grated Jicama
4 limes, zest and juice
1/2 cup of currants
1 teaspoon of ground mustard
1 teaspoon of ground coriander

Enjoy cooking