Someone told me before I moved here that Atlanta is really just a big forest. I thought he was exaggerating, but this past week, I’ve witnessed the forest bloom into existence. I wake up to bird babbles and pollen soaked everything. Spring has taken over the city. I’ve even spotted some forest dwellers on their back patios sharing food and drinks, a sure indicator of warmer weather, longer days, and lighter fare. Last week, I made an Asian inspired slaw–a delightful companion to any barbecue or sandwich.
You can use bags of pre-chopped slaw, or you can buy a head each of red and green cabbage. I prefer the latter for a few reasons. 1. It just tastes better. 2. The road to freshly chopped cabbage is much more exciting. If you take this route, PLEASE remember to stop and marvel that a red cabbage cut in half looks like a Van Gogh painting, even more than his own cabbage still lifes. Here is the recipe!
Asian Inspired Slaw
1 head Red cabbage
1 head Green cabbage
OR a bag of pre-chopped slaw (the boring shortcut)
2 carrots, chopped or shaved
3 large scallions, sliced
2 tablespoons cilantro (chopped as garnish)
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable or canola oil
2 tablespoons white wine vinegar
2 tablespoons brown sugar
2 1/2 teaspoons sesame oil
Salt and Pepper to taste
1/2 red onion, chopped
1-2 tablespoons sesame seeds
1-2 teaspoons chopped Jalapeño, if you’re feeling hot
Chop the vegetables and whisk the dressing separately, then unite in a big bowl. Garnish with cilantro.