[#79] This is our second of the 80 recipe countdown and another favorite. It easily adds a bit of international flair to any meal, and is really simple to make.
Ingredients include the following, all of which store well for long periods:
- 3.5-tbsp organic lime juice (from 1 lime squeezing or lime juice squeeze bottle)
- 1/2-tsp minced fresh garlic (or garlic powder), 4-tsp sugar
- 2-tbsp San-J organic tamari wheat-free soy sauce, 3-tbsp water
- 1/2 a medium-sized cabbage (or 1-bag of shredded cabbage)
- 5-6 peeled carrots (or 1-bag of shredded carrots)
1. Put the lime juice, water, sugar, soy sauce, and garlic into a small pan (uncovered) and bring gently to a low boil. Mix occasionally. Allow the mixture to bubble slowly (not wildly or aggressively) for 10-minutes. Remove from heat. Allow to cool a little.
2. Wash the peeled carrots and half cabbage. Shred with food processor or by hand.
3. Place the shredded carrots and cabbage in a bowl, pour dressing (from 1. above) onto it, and then toss and mix well.
Thoughts & Recommendations:
1. Shredding by hand can be really tiring. It should be noted that cutting cabbage thinly with a knife doesn’t work. We tried that. It didn’t soak up the sauce juices properly. The texture wasn’t quite right and only allowed for marginal taste. So definitely stick with shredding.
2. Serve in small bowls (like that shown above)… or on a plate atop leaves of green-leaf lettuce. You can add a light layer of finely chopped grape tomatoes to the top of each serving … and even a dusting of crushed peanuts if you’d like. We’ve tried both and liked them both very much.
3. The first few bites will likely taste very mild. The strength of the sauce comes out in subsequent bites. So don’t be disappointed or surprised if you take one taste of the final product and find it to be really mild. It will show its strength quickly enough.