1/2(12 oz)small head purple cabbage , grated to yield about 2 cups
1teaspoonrice bran oil
3cupsbaby spinach leaves, finely sliced
3scallions, thinly sliced on the diagonal
1/2Asian pear, diced small
1tablespoon rice bran oil
1 1/4 cuppecans
1/8teaspooncayenne pepper, or to taste
2teaspooncoconut sugar or natural cane sugar
1/4cupcashews, soaked overnight, rinsed and drained
1 1/2 tablespoonrice bran oil
2teaspoons fresh lime juice
Place cabbage in a medium bowl and drizzle lightly with 1 teaspoon rice bran oil and sea salt to taste. Massage with hands. Set aside.
Make spiced nuts: Heat 1 tablespoon rice bran oil in a small skillet over medium heat. Add pecans and cook for 1–2 minutes, until golden and fragrant, stirring almost constantly. Sprinkle with cumin, cayenne, and sugar, plus sea salt, and black pepper to taste; toss to coat, and cook for a few seconds longer. Spread in a single layer on a plate. When cool, chop finely.
Make dressing: In a blender or food processor, combine cashews, oil, honey, lime juice, and water. Purée, gradually increasing speed until dressing is very creamy, scraping down sides as needed.
Add spinach and scallions to cabbage; toss. Add just enough dressing to lightly coat ingredients, and mix well. Gently fold in Asian pears. Top with pecans and serve.
Rainbow Slaw with Spiced Pecans
Amount Per Serving
Calories 263Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 3g15%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Total Carbohydrates 23g8%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.