Before I moved to Virginia I thought it had to be raining for it to be 100% humidity.
Before I moved to Virginia I thought a women had to be at least nearing the end of her child bearing years to be called “Ma’am”.
And before I moved to Virginia I thought it was impossible for me to get tired of eating green garden salads.
Okay, so that last one probably has more to do with the fact that my green salads are made up swiss chard and beet greens that are getting more
tough mature with every passing heat wave. But when there is so much great green-age in the garden, it seems silly to purchase some nice crunchy, watery, crisp lettuce…mmm…lettuce….
With a fridge full of historic cabbage and a hankering for something crunchy and fresh it was time for a new kind of salad.
Not just any slaw. Mayo-free slaw. (never been a fan of the mayo)
The Anti-Mayo Slaw Solution
Makes one large, backyard party bowl or two big servings and lots of leftovers
- 4 cups shredded green cabbage*
- 4 cups shredding red cabbage
- 1 small shredded red onion
- 3 grated carrots
- chopped cilantro to taste
- 1/4 cup slivered pickled ginger (optional)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons toasted sesame seed oil
- juice from one juicy lime
- 1 teaspoon honey
- pinch of salt
- red chili pepper flakes to taste (Like it hot? Add more! Sensitive tongue? Add less!)