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Cooking 101
A crunchy, crispy, fresh, and nutty slaw is the perfect side dish for grilled proteins or toppings for rice bowls and wraps. We love a slaw with lots of colors in the mix, so make sure to use rainbow carrots if you can find them, a mix of purple and green cabbage, and lots of fresh herbs.
Chef Tip: To shave your carrots into beautiful thin ribbons, try using a vegetable peeler. After peeling your carrots, continue shaving long strips with your vegetable peeler; store in ice water until you're ready to use, this will keep them nice and crisp! We love shredding cabbage on a mandolin for nice, even pieces that keep their crunch.
1 cabbage, shredded
1 jalapeno, sliced thinly (remove the seeds to reduce the spice)
1 scallion, sliced thinly
2 Tbsp toasted sesame seeds
2 carrots, shaved thinly*
Salt and pepper, to taste
In a large bowl, mix shredded cabbage, half of the jalapenos, half of the scallions, half of the sesame seeds, and your shaved carrots. Dress with half a pouch of Haven's Kitchen Nutty Lemongrass sauce, and season with salt and pepper.
Garnish your salad with the remaining jalapeno, scallions, and toasted sesame seeds. Finish with a drizzle of Nutty Lemongrass sauce and enjoy!
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Golden Turmeric Tahini and Gingery Miso sauce.
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