THE RED CURRY PASTE ADDS A DISTINCT ASIAN TASTE. ENJOY DAN:

THAI CABBAGE SLAW WITH SPICY RED CURRY VINAIGRETTE by CHEF DAN:


Serves 4-6



INGRESIENTS:



1/4 cup shallots, sliced

1-inch fresh ginger, minced

3 garlic cloves, minced

2 jalapenos, seeded and divined

1/4- cup fresh lime juice

2 tablespoons light soy sauce

2 tablespoons DAN’S honey

1 teaspoon red curry paste

1/4- cup grapeseed oil

1/4- teaspoon sea salt

SALAD:

1/2- head green cabbage

1/2- head purple cabbage

2 carrots

2 bell peppers, red, green, or yellow

1 red onion

1 bunch cilantro or basil

1/3 cup roasted peanuts



DIRECTIONS:



1. In a food processor, pulse shallots, ginger, garlic, jalapenos.

2. Add next 6 ingredients and blend until smooth.

3. Core and finely shred the cabbage.

4. Peel carrots and cut into match-sticks.

5. Thinly slice the onion and bell peppers.

6. Stem cilantro and roughly chop the leaves, if using basil tear in bite size pieces.

7. Toss together all of the vegetables with enough dressing to coat.

8. Garnish with roasted peanuts and serve with lime wedges.



ENJOY DAN: hallelujah