I'm not going to lie -- I've never really liked regular ol' coleslaw. Maybe it was the soggy mayo? The fact that some people put RAISINS in it (ew)? The thing is, I'm not judging if you DO like regular coleslaw. But, I challenge you to give this one a try. Especially if you like asian flavors. Because cabbage is too crunchy and awesome to be reserved as a soggy-mayo-only vegetable!
This recipe goes along with the Tahini Lime Dressing recipe I posted the other week I actually created and photographed this recipe while housesitting on a farm in Ireland this past summer. That sentence sounds so romantic, doesn't it? It was quite the experience... everything really was picture perfect minus one of the dogs getting into the chicken coop one night and almost killing one of the chickens. I never thought I'd find myself putting Neosporin on a chicken wounds while making an overnight safe-house in the bathtub for it (actual farmers are judging me SO HARD right now. But hey, I didn't want someone else's beloved hen to die on my watch!). Good news: the wounded chicken made it through, only suffering cosmetic wounds. Even more good news: a few baby chicks hatched the next day on our watch and we got to take care of them (from a distance, that is)! Roosters are hella protective and one attacked me when I got too close and left a scar on my leg from his back (heel? toe?) digging into my shin. Ok enough about adventures with chickens! At least I'm not writing this story along with a chicken recipe, AMIRIGHT??
Crunchy Asian 'Slaw (Paleo, Vegan)
Batch of Tahini Lime Dressing (link)
½ small red cabbage
3 scallions aka green onions
1/2 bunch (equal to about 1 cup) cilantro
1 cup of cashews
Remove the core of the cabbage and slice into thin strips. Shred the carrots by peeling away with a vegetable peeler until there is hardly any carrot left. Chop up the 3 scallions and ½ bunch of cilantro. Set aside cashews, and combine the rest of the ingredients in a bowl, tossing in the tahini-lime dressing. except for the cashews. and combine ingredients. Combine ingredients and toss with sesame-lime dressing. Sprinkle cashews on top and serve immediately or keep in fridge until later!