BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SLAW, FRESH SUMMER with Chili vinaigrette

By:


No mayo in this slaw and it has a nice peppery “kick.”

Ingredients:

  • 1 medium bulb kohlrabi, julienne

  • 1/2 red cabbage, shaved
  • 1/4 head savoy green cabbage
  • 2 carrots, julienne
  • 1 tablespoon chili paste, Sambal Oleek
  • 1-2 teaspoons blue agave
  • 2 tablespoons maple balsamic or piment d'espelette vinegar (purchase or make (see our version)
  • 1/4 cup Italian parsley, rough chop
  • 1/4 cup chopped chive (or 1/2 cup spring onion) slice
  • 1/4 cup EVOO
  • 1 tablespoons coriander
  • 1/2 teaspoon sea salt
  • 1/2 bunch cilantro, leaves only, rough chop
  • 1/4 cup toasted almond slices, optional (or sub other nut)

Method:

Toss to combine all ingredients except almonds. Sprinkle with almonds on top just before serving.






TO RECIPES

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