Asian Style Cabbge Slaw (for tacos)

Okay so this would be delicious as a side dish to a stir-fry or a barbecue, but it was DELICIOUS as a topper to our Asian style tacos ... delicious.

I improvised a satay-style sauce for this slaw.  I think it turned out really great, if I do say so myself.

Ingredients
1 small head green cabbage, shredded as per coleslaw
2 T. peanut butter (creamy is what we have -- use what you have)
1 T. rice wine vinegar
1 T. mirin
1 T. lemon juice
2 T. soy sauce (reduced sodium, if you're into that sorta thing)
Black pepper (about 1/2 tsp)
1 - 2 T. freshly-grated ginger
1 T. brown sugar
1 - 2 T. fresh mint leaves, chopped
cilantro (handful), chopped
2 green onions, sliced

Combine everything except cabbage in a medium bowl using a whisk.  The peanut butter might take awhile to fully blend, but it will if you keep at it (if you're whisking for more than a minute, please stop and just go with what you have - I promise it will be okay).

Add the cabbage and toss to combine.  Let it set for an hour or more to develop flavors, adding more fresh mint if you happen to have any more.  It's delicious with additional mint.  Also? Sriracha.  Please enjoy -- you will not be disappointed.

If you so desire, you can absolutely use a bag of pre-cut coleslaw mix.  I added some shredded carrots on the side with our tacos in order to keep their carrot-y flavor distinct.  Please do what you like.  My husband does not enjoy green onion (I did not tell them this had green onion and he ate it anyway) so please use the things that you like.  My 3 year old helped me make this and kept eating so much I was worried we wouldn't have enough left for tacos.  We did.

Cabbage, caraway/green onion/carrots/bell pepper

I love cabbage and all cruciferous vegetables so much I could eat them every day.  My husband? Not so much.  So I try to do different things to them to make him more intrigued. 

This recipe turned out even more delicious than I anticipated, considering I just threw a bunch of stuff in a pan based on what was handy.

Here's what to do:

1/2 head cabbage, shredded up as for coleslaw (better yet - just use a bag o' coleslaw mix already shredded)
EVOO
1/2 tsp caraway seeds
2 green onions, sliced (use what you have -- shallot, garlic, white onion, red onion, etc. - whatever!)
3 mini bell peppers (or 1/2 bell pepper) sliced, fajita-style
1 carrot, grated
splash of white wine (whatever you're drinking and/or whatever you've got for cooking wine)
splash balsalmic vinegar
splash apple cider vinegar
salt/pepper/no salt seasoning

Heat EVOO in pan over medium and add green onions and caraway seeds. 

Slice the bell peppers while that sautees and throw them into the pan and give it a good swirl. 

Shred up the cabbage and add that to the pan and toss using tongs to make sure it gets coated with the delicious oil.

Add the carrot after the cabbage has had a minute or two to cook, and throw in a splash of wine.  Season to taste with salt/pepper/no salt seasoning.

Let the cabbage sit awhile in the pan, developing YUMMY caramelization on the bottom (mine got burned and it was GLORIOUSLY delicious -- I am not kidding, it tastes like candy).  Stir infrequently for approximately 15 minutes. 

Just before serving, add in the balsalmic (sweetness) and the apple cider vinegar (tart).  Reseason to taste with salt/pepper/no salt seasoning and devour.

The Paleo diet doesn't allow for sugar, but the bell pepper and the little bit of balsalmic vinegar gives it just the right touch of sweetness .. I never would have thought to put bell pepper with cabbage, but this is definitely one that will have a do-over.

The mini bell peppers were like $4 for a 2 lb. bag at Costco and they've stayed fresh for quite some time.  I'm trying to sneak them into things ... what a delicious surprise.

Even my husband liked it.