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Curried Slaw
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| Curried Slaw | |
| 2 tablespoons | Indian style curry paste |
| or | |
| 2 tablespoons | curry powder sautéed in 1 tablespoon peanut oil until fragrant |
| 2 tablespoons | fresh lemon juice |
| 2 tablespoons | rice vinegar |
| 1 tablespoon | Dijon-style mustard |
| 2 teaspoons | honey |
| 6 tablespoons | olive oil |
| Salt | |
| freshly ground black pepper | |
| 1/2 head | green cabbage, thinly sliced |
| 1 | carrot, peeled and grated |
| 1 | red chili pepper, deveined, seeded and thinly sliced |
In a small bowl, whisk together the curry, lemon juice, vinegar, mustard, and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve.
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