Asian Napa Slaw

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 head napa cabbage, shredded
• 1 red pepper, thinly sliced and cut into 1 inch pieces
• 1 green pepper, thinly sliced and cut into 1 inch pieces
• 1 cup alfalfa sprout
• 1 scallion, diced (lighter green and part only)
• 1 cup chopped roasted pistachios
• 1 jalapeno pepper, seeded, cored and membrane removed, diced
• 1 cup mayonnaise (you can use less 1/2 cup would work too)
• 1/2 cup honey
• 1 lime, juiced
• 1/2 teaspoon coriander seed
• 1/4 teaspoon green peppercorn
• 1/4 teaspoon cumin seed
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground ginger
• 1/8 teaspoon red pepper flakes
• 1/2 cup fresh cilantro, chopped
• salt and pepper

Recipe

• 1 shred the cabbage, discarding the tough outer leaves. put cabbage into a large bowl.
• 2 add the peppers, scallions and sprouts, mix to combine.
• 3 in a smaller bowl, combine the mayonnaise and honey. mix well, until it is blended and creamy. add the lime juice and mix.
• 4 using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
• 5 once those are ground, add the cardamom, ginger and red pepper flakes. grind all the spices together until they form an even textured powder.
• 6 add this to the mayonnaise mixture and blend well.
• 7 drizzle this over the cabbage, peppers and sprouts. mix to ensure that all the cabbage is coated. the easiest way to do this is to use your hands.
• 8 add the cilantro and the pistachios and toss well.
• 9 season with salt and pepper.
• 10 let chill for at least 30 minutes. the volume of the salad will be reduced but it will still be delicious!