Recipes

[LoLa]

Thai Coleslaw

2 1/2 cups shredded cabbage and carrots (I used bagged with green and red cabbage and carrots)

1 cup red onion, sliced thin

1/4 cup chopped fresh cilantro

1 Tbsp olive oil

1 Tbsp rice vinegar

1 1/2 Tbsp pure maple syrup

2 Tbsp Thai Sweet Chili Sauce

1 1/2 Tbsp lime juice

1/2 tsp ground ginger

1/2 tsp coarse salt

1/4 cup roasted pepitas (shelled pumpkin seeds)

Place first three items into a serving bowl. In another bowl, whisk together the remaining seven ingredients and drizzle over slaw mixture. Toss to coat. Refrigerate at least two hours; up to overnight. Right before serving, add the roasted pepitas. Enjoy!