Coleslaw is a typical summer picnic food. This warm winter coleslaw will help you get your greens in the cold temps! The Thai flavors would be perfect paired with my Thai Chicken Calzones or Chicken Satay.
Cabbage has been shown to help in cancer and heart disease prevention. To maximize the benefits of cabbage it should be steamed or sauteed, not boiled. That's a relief, since it tastes like garbage when it's boiled anyways!
Warm Thai Coleslaw
2 1/2 cups shredded cabbage and carrots (I used bagged with green and red cabbage and carrots)
1 cup red onion, sliced thin
1 Tbsp olive oil
1 Tbsp rice vinegar
1 1/2 Tbsp pure maple syrup
2 Tbsp Thai Sweet Chili Sauce
1 1/2 Tbsp lime juice
1/2 tsp ground ginger
1/2 tsp coarse salt
1/4 cup chopped fresh cilantro
1/4 cup roasted pepitas (shelled pumpkin seeds)
In a large nonstick skillet over medium heat, add sliced onions and saute ~2 minutes, until softened. Add cabbage mixture and saute 3-4 minutes.
While cabbage cooks, prepare dressing. In a small bowl whisk oil, vinegar, maple syrup, chili sauce, lime juice, ginger and salt. Add dressing to cabbage and heat through, ~ 3 minutes. Add cilantro and mix to combine. Remove from heat. Stir in pepitas. Serve warm!
Nutrition Info per 1/2 cup: 87 calories, 3.5 g fat, 1 g protein, 12 g carbohydrates, 1.5 g fiber