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Jewish World Review
Lemon mint cabbage slaw, a colorful and refreshing summer salad
Diane Rossen Worthington
Coleslaw is, of course, a dish that goes great with burgers, sandwiches, fried fish and anything barbecued. Cole slaw is usually dressed with a sweet mayonnaise dressing accented with cider vinegar. I think of it as a sunny side dish that is welcome in the summer months.
This cabbage slaw features shredded green cabbage and orange carrots that are dressed with an assertive garlic-lime dressing and garnished with green herbs, tiny blackcurrants and bright red pomegranate seeds. You'll find lots of textures and flavors in this unique cabbage salad.
Serve this with roast chicken, salmon or on a buffet with other salads. I often serve it as a "bed" for grilled or roasted fish seasoned with lime, salt and pepper. The combination of fresh herbs gives the slaw lots of flavor while keeping it very light.
Help is on the Way:
Double or triple the recipe for a crowd.
Use lemon juice instead of limejuice.
Look for pomegranate seeds in the refrigerated section of the produce department.
If you can't fine pomegranate seeds, it's easy to seed the pomegranates yourself: Cut the pomegranates in half. Hold the cut side half over a bowl and with your other hand hit the pomegranate with a large spoon and you will find that the seeds jump out of their coating and into the bowl. There is no mess to clean up.
This may be prepared up to 2 hours ahead through step 2, covered and refrigerated. The dressing can stay at room temperature.
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LIME-MINT CABBAGE SLAW
- 2 medium garlic cloves, peeled and minced
- 1/2 teaspoon sugar
- 1/3 cup fresh limejuice
- 1/3 cup of olive oil
1 (1 pound ) package (6 cups) shredded cabbage and carrot coleslaw
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
2 tablespoons pomegranate seeds, for garnish
2 tablespoons currants, for garnish
1. For the dressing combine the garlic, salt, pepper, sugar and limejuice in a bowl. Slowly add olive oil and whisk till blended. Taste and adjust the seasoning.
2. Place the coleslaw in a large serving bowl and sprinkle on the herbs.
3. Pour dressing over the slaw and toss.
4. Garnish with pomegranate seeds and currants.
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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.