Chili Lime Cabbage Slaw...

Let's talk slaw... I despise the drippy, gloppy, limp cabbage slaws that seem to be sent my way.  Cabbage, in my book, was never meant to be overpowered with mayonnaise and goop.  I like crisp, beautiful slaw with intense flavors.  I guess you could call me a texture and flavor junkie.  I love food that makes you think about what's in your mouth, that leaves you with a smile and knowing that you have experienced something extraordinary.  This recipe is right up my alley...

It comes from a fanatastic site called Sprouted Kitchen, a very earthy and healthy site with great photography.  Intense flavors, gorgeous pictures, fresh beautiful ingredients are all of what you will find on this site.  Check it out, there are some very original ideas that are sure to kick your cooking up a notch. 

This recipe is easy, fast, healthy, and tasty.  Thanks Sprouted Kitchen...

Adapted from Sprouted Kitchen

zest and juice of two large limes
1 Tbsp. honey or agave
1/2 tsp. sea salt
1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)
1/4 cup avocado, olive, or grape seed oil
2 Tbsp. greek yogurt, sour cream, or mayonaise *optional*
1 head green cabbage (If all that cabbage is too much for you, slice some romaine extra thin and toss in with half the cabbage - it tones down the roughage just a wee bit)
1/4 cup finely diced red onion
1 bunch of cilantro, roughly chopped
1 ripe mango, peeled and diced
14 oz black beans rinsed and drained *optional* (I added beans because I like that little kick of protein - you could use white beans also, but I like the color contrast of black)
3/4 cup toasted macadamia nuts
*optional* toss in a handful of sprouts... YUM!

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve.  I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time.


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