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Korean Cole Slaw

Spring is here (apparently)! Although we had a snowy start, the 10 day forecast looks like there should be a whole lot of vitamin D in my future. This translate in to picnics! Picnics are mine and VegKid's favorite way to feed. We pack up our snacks, head down to the park, and plot our quilt and food spread right at good ole' Abraham Lincoln's feet. Our spread usually consists of: an assortment of various salads, a barrage of fruit, and a special treat (think: cupcakes, vegan chocolate, cookies, etc.). I figure we can work off the extra calories after we eat with lots of play. Try this slaw (which happens to be one of my favorite spring/summer side dishes.) out next time you're doing a BBQ or taking a picnic to the park. In case you haven't noticed, the sweet/spicy combo is my jam. So there's a preview of what you can expect from this flavorful guy.  

adapted from here

1/2 small head of cabbage, shredded
3 carrots, shredded 
1 green onion, minced
1 garlic clove, minced
1 tsp ginger, minced
1 tsp brown sugar
1 tsp sriracha
1 1/2 tbsp apple cider vinegar + a pinch of sugar
1 tbsp veg oil
1 tbsp water 
1 1/2 tbsp soy sauce 
  1. Large bowl: combine cabbage, carrots and green onions. Set aside.
  2. Small bowl: Combine the rest of the ingredients to create a dressing and pour over the cabbage. Toss to combine and let salad sit for 10 minutes to 24 hours to marry flavors. The longer the better.

Make it a complete dish by adding some baked tofu on top.


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