Fourth of July Barbecue Recipe: Firecracker ‘Slaw
Firecracker ‘Slaw
Serves 8
Ingredients
1 c. sliced carrots
1 c. shredded green cabbage
1 c. shredded red cabbage
1 c. red, green and yellow bell peppers, thinly sliced
1 c. apple cider vinegar or rice wine vinegar
¼ c. sesame oil
2 tsp. sesame seeds
1 tsp. Dijon mustard
½ tsp. honey
Sea salt, to taste
Prepare all vegetables. In a large bowl, add cabbage and apple cider vinegar. Add salt. Hand-toss to make sure ingredients are coated evenly. Press for at least 20 minutes. (To press, simply place a large plate over veggies and then weigh down plate with something heavy. Pressing cabbage with salt and vinegar pickles it mildly, making it softer and easier to digest.) Let sit as you prepare the dressing. In a small bowl, whisk together sesame oil, rice wine vinegar, honey and mustard. When ready, drain pressed cabbage. Add remaining vegetables and toss with dressing. Serve immediately or let sit for up to 24 hours to allow all flavors to blend. Immediately before serving, sprinkle with sesame seeds so they stay fresh and crunchy.
Per serving: 86 calories, 7 g. fat, 1 g. sat. fat, 6 g. carbs, 1 g. fiber, 1 g. protein, 0 mg. cholesterol, 30 mg. sodium