| Chef: Gwin Grimes | |
| Food Mood: Small Plates/Tapas | |
| Cuisine: New American/Regional | |
Description |
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| 2 cups red cabbage(shredded) 1/2 cup green cabbage (shredded) 1/4 cup carrots (shredded) 1/4 cup spring onions (julienned) 1/2 cup grilled corn(off the cob) 1/2 cup toasted pecans 1/4 fresh parsley (chopped) 2 tbsp XV olive oil 1 tbsp red wine vinegar 1/2 tsp garlic (minced) 1 tsp black and white sesame seeds salt and pepper -In a large mixing bowl, whisk together a pinch of salt and pepper, garlic, red wine vinegar, sesame seeds and olive oil. - Add the cabbage, carrots, spring onions, parsley, and corn and mix well. -Top with toasted pecans and serve |
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Servings: 4 |
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Ingredients |
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| Red cabbage Roasted corn Toasted pecans Julienne of spring onions and parsley Red wine vinaigrette |
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Method |
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| Slaw: Red wine vinaigrette: |
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