Ginger Lime Slaw
(As featured in Lady Yorks 2016 Spring/Summer Magazine)
Photo By: Michael Rao
This salad is a family favourite. It is so fresh and crispy, yet so versatile. Top it on burgers, tacos and delicious served as a side salad with meat or fish. I recommend this salad as a side to my fall off the bone Beef Ribs with Bourbon BBQ Sauce a pair made to be.
Ginger Lime Vinaigrette:
3 tbsp. (45 mL) extra-virgin olive oil
3 tbsp. (30 mL) fresh lime juice
½ tsp. (2 mL) fresh ginger, minced
1 clove garlic, minced
1 tsp. (4 mL) salt
½ tsp. (2 mL) fresh ground pepper
½ cup (150 mL) green cabbage, shredded
½ cup (150 mL) red cabbage, shredded
½ bunch radishes, scrubbed, trimmed and thinly sliced
¼ cup (75 mL) sweet onion, thinly sliced
¼ cup (75 mL) fresh cilantro leaves, chopped
¼ cup (75 mL) English cucumber, cut in match sticks
For vinaigrette: Whisk all the vinaigrette ingredients together and set aside.
For slaw: Mix all slaw ingredients in a large bowl. Toss with vinaigrette and serve.
Servings 2-4 / Prep & Cook Time 15 mins