Crunchy Slaw with Citrus & Cilantro | Love Bakes Good Cakes

TBN 678-0

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Friday, August 1, 2014

Crunchy Slaw with Citrus & Cilantro

Hello my #LoveBakesGoodCakesPeeps!  I hope you are all having a great summer.  I am summering in Alaska this year....because when one thinks of summer the first place that pops into your head is Alaska, right?  Okay, so it does have beaches.....cold beaches....but it also has glaciers - so that's pretty amazing!  

Crunchy Slaw with Citrus and Cilantro - www.soliloquyoffood.com


Sean and I are workamping in the Copper River Valley.  We are the camp hosts for the 2014 season at a local campground.  It is a lot of fun meeting different people as they make their way through the area.

Crunchy Slaw with Citrus and Cilantro - www.soliloquyoffood.com

Meals are challenging.  I have grown to heavily depend on my crockpot, or, on recipes like this one - recipes that can be versatile and prepared quickly, and/or in advance.  
So weather you want to add this slaw atop a burger, taco, or other sandwich; or use as a side dish; or consume it directly from the serving bowl, barefoot - poised at the open fridge like a neanderthal (haven't we ALL been there?)....however you want to serve it - it's a keeper!

Crunchy Slaw with Citrus and Cilantro - www.soliloquyoffood.com

I mentioned versatile, right?  I used lemon juice, yet orange or lime would work if you didn't have lemon.  Basil, mint, or parsley could be easily substituted for the cilantro....some people just aren't on team cilantro.  But DO choose red cabbage, it works wonderfully for this - I find it to hold it's texture better than that of green cabbage.  
Although I am on #TeamCilantro, I cannot say the same for #Team GreenCabbage.


Crunchy Slaw With Citrus & Cilantro

1 red cabbage (about 4-5 pounds), washed, cored & shredded 
1 bunch fresh cilantro, chopped (about 1 1/2 cups)
1/4 cup fresh lemon juice
1/4 cup brown sugar
zest of 1 lemon
1 tsp coarse salt

Add the shredded cabbage in a large bowl, toss with the chopped cilantro.  Sprinkle the brown sugar over the top, then pour over that the lemon juice, and finally the salt.  Let it sit for 5 minutes, then toss to coat, cover with plastic wrap and refrigerate for at least 1 hour.   Toss again when ready to serve.  Keeps for up to 5 days if kept n an airtight container in the refrigerator.


Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:


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4 comments:

  1. We love cilantro so this sounds wonderful!

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  2. Love the look of this salad and the combination of ingredients is perfect! Visiting from Frugal Crafty Home Blog Hop. Thanks for a great recipe. Enjoy Alaska! It's one of my favourite places on the planet. :)

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  3. Congrats Jaime!!! Your awesome slaw is being featured this week as a Nibbles By Nic favorite at Wonderfully Creative Wednesday!!! xoxo Nic

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  4. I love a non-mayo slaw option. Especially one that is versatile.
    Thank you for sharing with See Ya in the Gumbo. I took a bit of a break, but the party resumes tonight!

    ReplyDelete

I love reading your comments. Thanks so much for taking the time to read and respond. :)

TBN 678-5