Red Cabbage Salad with Dried Apricots and Chili Oil
Red cabbage makes for a deeply colorful side dish alongside Granor's black beans or over polenta.
Note that the salt in the recipe will make the cabbage a bit wilty so only dress the amount of cabbage you want to eat at any given meal. The rest will hold in the fridge for about a week.
Ingredients
1 pound red cabbage, shaved thinly as you would for coleslaw
1 cup dried apricots, sliced into 1/4" pieces
1 lime, zest and juice
1/4 tsp chili flakes
1/4 cup neutral oil
10 sprigs cilantro, roughly chopped
1/2 cup pepitas, toasted (optional)
Method
- In small sauce pan heat the neutral oil until shimmering
- Remove from the heat and add the chili flakes let fry for 30 seconds or so
- Add the apricots and toss to coat
- In a large bowl combine the shaved red cabbage, the lime zest, juice, chili oil apricot mixture, and the chopped cilantro with a big pinch of salt
- Toss to coat the cabbage in the dressing and adjust seasoning as desired
- Top with the pepitas (if using) and serve
