I am always on the lookout for side salads to go with one-dish Asian/Thai inspired meals. I usually fall back on a cucumber salad, but this spicy coleslaw is a wonderful alternative. I especially like this in the winter when all of the cucumbers are waxed and cabbage is relatively inexpensive. This is slightly adapted from a Cooking Light recipe.
4 cups shredded cabbage (napa cabbage is good, but any old cabbage will do)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar (rice wine vinegar is also good)
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon of brown sugar
Place cabbage and cilantro in a large bowl. Whisk together the rest of the ingredients in a small bowl, or place in a small jar with a lid and shake to combine. Pour over the cabbage mixture, toss, and enjoy!
How simple is that! I love this slaw. Of course, I love the combination of cilantro and lime juice so that may have something to do with it. And since this contains my very, very favorite herb, cilantro, this will be entry for Weekend Herb Blogging, hosted this week by Erin from The Skinny Gourmet.