Cooking Fresh ~ Crisp "Tiger" Slaw

I originally made this slaw to go on top of crab cakes at the request of the hubby and it was so good I had to have it again! So tonight it topped a sweet and tangy marinated steak. It was a great balance of both flavor and texture. About tonight's dinner.... my husband and daughter gave me super high rankings and the slaw tied everything together!!!  I can see this crunchy slaw marrying well with other flavor profiles, so I WILL be experimenting!

Now remember......me and measurements... No dice!  Use your flavor pallet and start tasting!!!

I started off with making a paste that will be the foundation of the vinegarette. This brings the whole slaw together. 

For the paste: 

Ginger

Onion

Garlic

Lemon Zest

Lime Zest

-I blended in my bullet but I'm sure a food processor would be fine too. 

For the vinaigrette:

Some of the lemon/ginger paste you just made

Rice wine vinegar

Ground brown mustard 

Chilling pepper

Fresh cracked black pepper

Lime juice

Olive oil

-I also blended this in my bullet. Adding more oil until I got a good consistency. 

For the slaw:

Red cabbage

Green cabbage

Carrot 

Granny Smith Apple

Mango

-I shredded everything

From here just toss the slaw in the vinaigrette and your done! It's tangy and delicious!

And here it goes on top of crab cakes on that beautiful pretzel bun!

What I love about cooking fresh is how much you really taste ALL the ingredients!  Give it a try and let me know what you think!