Asian Red Cabbage and Walnut Salad
Time: 20 minutes
Yield: 6 to 8 servings
1/4 cup fresh lime juice
1 tablespoon seasoned rice vinegar
1 tablespoon agave syrup
1 tablespoon fish sauce
Salt to taste (optional; fish sauce is salty)
3 tablespoons grapeseed oil
2 tablespoons walnut oil
1 tablespoon dark sesame oil
8 cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)
1/2 cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)
1 cup julienned radishes
1 to 2 tablespoons minced fresh ginger, to taste
1 cup lightly toasted walnut halves (You can substitute pecans for the walnuts.)
1. In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
2. In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
3. Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.