July 27, 2016

Rainbow Summer Spicy Slaw

2 cups shredded red cabbage
1 1/2 cups matchsticked carrots
3/4 cup chopped sugar snap peas
4 scallions, chopped (green parts only)
1/4 cup chopped red onion
1 1/2 tablespoons shichimi togarashi (seven flavored Japanese spice mix)
3 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil

Toss all ingredients in large bowl until evenly combined.

My thoughts:
Ever since I found a good deal on 10 oz of shichimi togarashi on Amazon (Japanese ingredients are tricky to find locally) I've become obsessed with coming up with ways to use it beyond sprinkling it on my noodles. Today we were grilling chicken and I didn't relish the idea of cooking a side inside so I thought a slaw would be perfect. I had some cabbage, snap peas and carrots that needed to be used so they went in and then I thought why not add a kick to it? Into the bowl went the shichimi togarashi. Yum. Spicy, crisp and cool with just a hint of sesame.

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