Pictured here with my maple glazed pork chops, this slaw will have even your non-cabbage lovers going for seconds. This is a perfect side dish for summer barbeques, but don't limit yourself to just enjoying this when it's warm. The ingredients can be found in grocery stores all year round.
|1||medium head red cabbage|
|3||medium granny smith apples (peeled)|
|1⁄4||c||white wine vinegar|
|2||T||toasted sesame oil|
|1⁄4||t||salt, ginger powder and agave nectar|
|3||T||toasted sesame seeds|
In food processor finely shred the red cabbage and place in large mixing bowl. Process the peeled apples and add to the red cabbage. Stir ingredients to combine. Whisk together vinegar, oil and spices in small bowl and add to cabbage/apple mixture. Mix well. Add in toasted sesame seeds, stir and serve. Can be made 4-6 hours in advance.
*If you are not using non-toasted sesame seeds, then heat sesame seeds in nonstick pan over medium heat in a single layer. Consistently shake pan while cooking until the seeds turn golden brown and become fragrant, usually 2-3 minutes.