Rainbow Slaw
Ingredients for the slaw:
½ head purple cabbage
2 carrots
1 jicama
½ pound sugar snap peas (or snow peas)
1 Red bell pepper
¼ cup dried blueberries, cranberries or
currants
½ bunch spring onions (green onion/scallions)
½ bunch cilantro
Ingredients for the dressing:
1 teaspoon mirin
1 teaspoon rice wine vinegar
2 tablespoons lime juice
⅓ cup vegetable oil
salt and pepper to taste
Directions for the slaw:
Peel the carrot and jicama. Using a grater, the grater attachment on a food processor or a chef’s knife, grate the carrot, jicama and cabbage. Combine in a bowl.
Thinly slice snap peas and bell peppers; add to bowl.
Thinly slice the spring onions and add to slaw.
Chop the cilantro and add to the slaw.
Directions for the dressing:
Measure the mirin, rice wine vinegar, lime juice, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together.
Measure the oil. Slowly pour the oil into the acid mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy.
Dress the slaw and enjoy!