Sum Yum Slaw

When I can be found mingling, I am almost always chatting about the beauty and art of  food.  It seems no matter where I go or to whom I’m speaking, the conversation inevitably ends up at my favorite topic. I believe food is the global language. We all need to eat and the majority of us have a very definite opinion about what we decide to put in our mouths. The great chef James Beard once said, “ Food is our common ground, a universal experience.”  It is the collective thread that defies political, religious, and geographical barriers and binds us together as one food-loving, global community.  Getting off the proverbial, “It’s A Small World”, it was during one of these mingling sessions that I came upon the recipe for this sweet and sour slaw.

My friend and colleague, Solveig Saether, shares my passion for good food and has spent many years experimenting and trying new flavor combinations which has produced a sizable repertoire of simple and tasty entrees.  Not a week goes by that Solveig and I aren’t comparing notes or dreaming up a new culinary adventure. This week in particular, Solveig managed to produce a slaw recipe that was not only easy, but packed full of flavor and variety.

The base begins with purple cabbage. Can I just stop right there? I am usually not a fan of the deep-hued herbaceous vegetable. However, dressed in a rich fusion of sesame seed oil and seasoned rice vinegar, the cabbage loses its caustic bitterness and is dulcified into a toothsome medley. As the recipe unfolds, each ingredients adds new color and a heightened level of flavor. Juicy red bell peppers and zesty green onions play against the purple cabbage canvas while a sweet apple and nutty almond slivers deliver lip-smacking enjoyment. I was not a bit surprised when this Asian-inspired mix met rave reviews at my dinner table.  

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Recipe:

½ head of purple cabbage, chopped
1 red bell pepper, chopped
3 green inions, thinly sliced
½ fuji apple, finely chopped
1 bunch cilantro, chopped
¾ cup slivered toasted almonds, chopped
2 ½ tbsp. toasted sesame seed oil
5 tbsp. seasoned rice vinegar
red pepper flakes, to taste

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Directions:

Combine all ingredients in a large bowl. Adjust toasted sesameseed oil, rice vinegar, and red pepper flakes to taste. Serve cold.