Sunday, September 6, 2015

Sesame Cashew Slaw

Once again, I must tell you that I am a cole slaw aficionado.  Even the often-kinda-icky deli coleslaw.  If they bring it, I will eat it.  Especially if I eat it with saltine crackers.  It's my caviar on toast!

This one is a bit different in that it is served warmed, but not wilted.  It was served with that awesome sweet smoked broiled fish demo-ed at Publix last week (do they ever serve a bad dish?!!!....wait 'til you try the cornbread salad I had the other day!!!)

They used a pre-cut coleslaw mix found in the bagged salad section of the produce department (but I have a fabulous cole slaw chopper.....see it at chops it KFC-style.  Anywho.....however you like your coleslaw cut, try this recipe if you, too, are a coleslaw aficionado.

SESAME CASHEW CLAW (approximately 4 servings)

3 oz scallions, finely chopped
3 Tbsp sesame oil
1 Tbsp minced roasted garlic
1 (16 oz) bag shredded 3-color coleslaw mix
3/4 tsp kosher salt
1/4 cup citrus rice vinegar
1/2 cup roasted cashews

Chop shallots.  Place sesame oil and garlic in large saute pan on medium, cook and stir 1-2 minutes.  Add shallots, cook and stir 2-3 minutes or until shallots are soft.

Stir in slaw, salt, and vinegar until evenly  coated.  Cover and reduce heat to medium-low; cook 2-3 minutes, stirring occasionally or until slaw is tender.  Stir in cashews.  Serve.

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