I love cabbage slaws – all kinds of cabbage slaws – except those that involve mayonnaise. This slaw has some asian flavor, and I topped with a few wedges of very basic grilled tofu, marinated in lime, peanut oil, garlic, and just a dash of soy.
I have to admit that this meal wasn’t entirely local. The cabbage, green onions, basil and tofu were. The peanuts, well, I have no idea, since I found them in the back of my cupboard and gave them a quick roast in my toaster oven. The jalepenos – I really doubt it. But it was quick dinner that utelized my CSA. Slaw leftovers were delicious the next day on baby spinach with some black beans and a lime and yogurt dressing.
Thai Cabbage Slaw
6 cups thinly sliced Savoy cabbage
4 green onions, sliced
1/3 cup roasted peanuts
1/3 cup basil, torn
1 Tbs. peanut oil
1 Tbs. rice wine vinegar
2 Tbs. lime juice
zest of one lime
1- 2 jalepeno peppers, finely diced
1/2 tsp. sugar
Thinly slice the savoy cabbage into narrow ribbons. Place in a large bowl with the green onions. Mix together the sauce ingredients in a small bowl and pour over the cabbage. Mix well with your hands until the cabbage wilts slightly (30 seconds to one minute). Add the peanuts and basil. Toss. Top with grilled tofu and serve.