Sesame Red Cabbage with Wasabi Aioli - serves 2
By Chef Kenny (From the Shake Lunch Up! Cookbook)
Ingredients:
1/3 cup green spring onion, sliced
1 large carrot, shredded
2 cups red cabbage, shredded
½ cup bell peppers (red, yellow, orange), sliced
½ cup green apple, small diced
Handful cherry tomato, sliced
½ tablespoon olive oil
½ tablespoon sesame oil
1-tablespoon rice vinegar
S/P TT
Method:
Heat a large skillet over medium high heat. Add olive oil, onion, carrot and sauté 2 minutes. Add cabbage, bell pepper, apple, tomatoes, and sesame oil to the pan. Sauté mixture for additional 2 minutes (do not wilt the cabbage). Add vinegar and lime juice to the vegetable mixture and season lightly with salt and pepper. Toss in the pan and serve immediately with aioli or pack for a great lunch. Enjoy!
Wasabi Aioli
Makes 1 cup
Ingredients:
1 cup quality mayonnaise
2 -3 tablespoons of wasabi paste (found in the Asian aisle in supermarket)
½ cup fresh basil, chopped
1 tablespoon garlic powder
Juice of one lemon
Method:
Mix all ingredients in blender (30sec) until smooth. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. Can be made 2-3 days ahead. Keep Refrigerated up to a week.