Quick + Easy Vietnamese Shredded Cabbage Slaw

If you're anything like me you too are trying to juggle a million things at once. Finding enough time in each day proves hard and every day society is telling me, "You have no time! You're too busy to do that! Find the quickest fastest meal you can for your family!" And I fall prey to it. After spending all day canning in the kitchen, doing computer work, picking my daughter up from school, homework, theatre practice and so on, the evening comes around or lunch comes around and all of a sudden I haven't eaten all day. I'm hangry, and all I want to do is shove my mouth full of whatever is easiest. I constantly have to stop myself, put down or get rid of my time suckers and realize that I do have time. In fact, if you turn the lights off, shut down TV's and toss your phone and just sit, 10 minutes can feel like an entire year. 

Even still, between all the seconds I can't sit alone in total quietness, I'm pushing myself to stay balanced and treat my body well with nutritious meals. A lot of the recipes that I'll be sharing here are bulk recipes. I love to make a large amount of a given delicious recipe so that I can bring it to lunch or snack on it through out the week.

This recipe in particular is one of my favorites! One of the best parts of it is that the longer it sits the more marinated it gets! It also takes about 30 minutes to put together and you'll have left overs for a few days! 

It's made with our Vietnamese Carrots + Daikon Radishes. These pickles are made in collaboration with our favorite local farm, Little Pond. They are pickled with star anise, coriander, ginger and mustard! We julienne them so that they easily mound atop salads or sandwiches, fold easily into wraps and the brine makes a wonderful salad dressing!

RECIPE

INGREDIENTS

1/2 head of shredded green or Chinese cabbage  

1/4 cup slivered almonds

1/2 cup The Urban Canning Company's Vietnamese Carrots + Daikon Radishes

1 tb sesame oil

1/2 cup of brine from the Vietnamese Carrots + Daikon Radishes

1/4 cup chopped cilantro

Salt + pepper to taste

Cilantro sprig for garnish

DIRECTIONS 

1. Blend cabbage, almonds, Vietnamese Carrots + Daikon Radishes, sesame oil, brine, cilantro and salt + pepper together in a mixing bowl. Toss together. Cover and refrigerate for 2 or more hours. Serve cold topped with a sprig of cilantro and a lime wedge if you'd like.