The recipe starts with the plate ...
When I received this bowl I just had to come up with a recipe that I could serve it in. I was inspired by it's beauty and wanted to show it off! So, I came up with this lovely and AMAZING tasting Asian Cabbage Slaw Salad. What can I say but - it is so darn yummy, you just have to try it. While it may not seem like much, it really is incredibly delicious and likely a crowd pleaser.
Here's my recipe ...
1/2 head green cabbage, shredded finely
1 small cucumber, finely diced (skin on)
1 spring/green onion, minced
5 or 6 fresh basil leaves, cut into thin ribbons
1/2 chilli pepper, minced
1/2 cup raw cashews
1 rib of celery, finely diced
5 chillies, roughly chopped
splash apple cider vinegar
drizzle cold-pressed extra virgin olive oil
good pinch Celtic sea salt
dash dried oregano
dash dried garlic powder
1/2 tsp raw honey
Thai Basil Dressing
1 Tbsp Braggs all natural soy seasoning (or to taste)
1 Tbsp cold-pressed extra virgin olive oil
1 tsp hempseed oil
1 Tbsp apple cider vinegar
1 tsp Chilli Sauce (above)
1 tsp raw honey
1 fresh basil leaf, torn into tiny pieces
dash dried ginger
dash garlic powder
dash dried oregano
*Place all of the slaw ingredients in a medium bowl. Set aside.
*To prepare the Chilli Sauce, place all of the ingredients in a small food processor or blender and process/blend until chunky-smooth in texture. This Chilli Sauce will store in your refrigerator for up to a week. It is great on almost anything, so we keep a batch of it on hand at all times!
*To prepare the Thai Basil Dressing, stir up all the ingredients for the dressing in a small bowl with a spoon until well combined.
*Now, simply pour the Thai Basil Dressing over the slaw and mix well. Voila! So easy and simple and really yummy.
Make sure to present this lovely slaw in a beautiful asian looking bowl like the one above.
Happy Mother's Day!