Spicy Cabbage Slaw
Some friends were supposed to come over to brunch and I was going to make this huevos rancheros variation with cabbage I had left over from the parsnip gratin. Well, brunch got cancelled, and so in addition I then had tomatoes, an unidentified somewhat spicy pepper, cilantro, scallions, and some other random stuff that didn’t make it into this recipe, but will be appearing shortly!
Google found me a recipe from Healthy Green Kitchen that I didn’t really follow, but it gave me some good ideas, like delicious sesame oil.
– Red wine vinegar for brown rice vinegar
– Lemon juice for lime juice
– Agave for honey/maple syrup
– Salt for tamari
– Pecans for almonds
Totally turned out – shocking.
Rachel, I don’t see the pepper in the recipe. Did you chop it up and add it? Sounds great!
Yeah, I basically just added the pepper and the tomatoes because I had them. It was really good! I need to figure out what that pepper is and use it again – the spice was super mild but definitely there