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Meat
Easy
0 Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
Cabbage, Cilantro, Salted Cashews, and Crunchy Chili Oil
Serves: 8
Ingredients
* 4 cups shredded red cabbage
* 4 cups shredded green cabbage
* ¼ cup rice vinegar
* 2 tsp coconut sugar or brown sugar
* ½ tsp kosher salt
* ¼ tsp freshly ground black pepper
* 2 Tbsp neutral oil such as avocado oil, vegetable oil, or rice bran oil
* 1 clove garlic, minced
* 1 tsp chili flakes
* ¼ cup crushed roasted salted cashews
* 1 Tbsp roasted salted sunflower seeds
* 1 Tbsp roasted pumpkin seeds
* 1 Tbsp roasted sesame seeds
* ½ tsp toasted sesame oil
* ¼ cup cilantro leaves, roughly chopped
Instructions
1. In a large bowl, combine cabbages, vinegar, and sugar. Season with salt and pepper. Using your hands, toss to combine. Set aside to marinate.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, chili flakes, cashews, and seeds and sauté for 5 minutes, until golden. Transfer mixture to a small bowl, then stir in sesame oil.
3. Scatter cilantro over the cabbage. Drizzle with chili oil and toss well. Serve immediately.
Good to Know: You can double or triple the recipe for the crunchy chili oil. It is delicious on almost everything! Make It Ahead: The shredded cabbage can also be marinated for up to 5 hours in the refrigerator. Storage: Crunchy Chili Oil can be stored in
Directions
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