An easy ang vegan recipe after Christmas holidays
Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine
3/4 cup dried cranberries
3 Tbs. fresh lemon juice
1-1/4 tsp. honey
1/2 tsp. (scant) ground cumin
1/8 tsp. cayenne pepper
Fine sea salt
1/3 cup extra-virgin olive oil
4 cups thinly sliced red cabbage (from about 1/2 medium head)
1 large carrot, peeled and cut into a julienne
1/2 cup thinly sliced fresh mint leaves
1/4 cup sliced almonds, lightly toasted
Put the cranberries in a small bowl and cover with hot water. Let soak for 10 minutes. Drain, and pat dry.
In a large bowl, whisk the lemon juice, honey, cumin, cayenne, and 3/4 tsp. salt. Whisk in the oil in a slow stream. Add the cabbage, carrot, cranberries, mint, and half of the nuts, and toss to combine well. Season to taste with salt. Serve right away, sprinkled with the remaining nuts, or let sit for up to 2 hours for a more tender slaw.