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Super Spicy Cabbage Slaw

by Marissa on September 23, 2011

I’ve been eating my way through this week’s CSA share and whipped up this tasty cabbage salad yesterday for lunch. It’s a good thing there’s more where this came from because I could eat this everyday and feel satisfied.

The veggies in this salad are all seasonal and balance grounding root vegetables with energizing green and cruciferous vegetables. I especially love the creamy dressing that turns the heat and the flavor up another notch.

You don’t need to have every last ingredient in this recipe to make it work. Switch it up and use what you have!

Super Spicy Cabbage Slaw 

Chop into a bowl:
green cabbage
red onion
jalapeno pepper (a tiny amount)
julienne beets
julienne carrots
julienne radish

Blend 1 teaspoon each tahini, rice wine vinegar and tamari with 1/2 cup water, juice of half a lime and a healthy shake of cayenne.

Pour over salad and toss. I served this with carrot ginger soup for a light, refreshing Asian-themed lunch.

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