COLESLAW RECIPE

COLESLAW RECIPE

welcome to the church of the holy cabbage let us pray the longer it sits the better it gets i could just eat this on its own for sure

Hey guys,
One of my favorite vegetables.
Crunchy, dense, nutritious, universal, and dirt cheap.
There’s a million and one coleslaw recipes out there and there
should be! Who doesn’t love a go0od slaw?

Ingredients:
1/2 red cabbage (14 oz)
4 oz carrots
1 fennel bulb
1/2 cup sliced pickled or raw red onions
1 Granny Smith apple
1/2 bunch cilantro, chopped
1 tbsp mustard
2 tbsp apple cider vinegar
1 lemon, zested and juiced
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
11″ piece of ginger, minced
2 tbsp olive oil
Toasted sesame oil to garnish
Honey roasted peanuts to garnish
Scallions to garnish

Preparation:
1. Cut cabbage in half and remove the core.
2. Slice half the cabbage as thin as possible and add to a large
bowl.
3. Cut the fennel bulb in half and remove the core.
4. Slice fennel as thin as possible and add to the bowl.
5. Cut carrots and apples in 2″ matchstick pieces and add to
the bowl.
6. Add remaining ingredients into the bowl and mix thoroughly
with tongs. Let sit at least 30 minutes before serving.
7. Garnish with sesame oil, peanuts, and scallions.