I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.
Ingredients:
- Red cabbage – green would work just fine too
- Carrots – shredded or sliced
- Thai fish
sauce enough to coat the cabbage and carrots (or you can skip and just use the tahini) - Toasted Sesame seeds with Olive Oil for toasting – you can also use tahini, and skip roasting
- 1 lime for juice
- Salt and pepper
The Cooking Part …
- Heat olive oil (just enough for your sesame seeds)
- Drop-in sesame seeds and stir to coat, allow
to roast onstove top - Chop or shred carrots and cabbage, toss in a large bowl
- Pour in fish sauce and stir
- Add the roasted sesame seeds and olive oil
- Slice lime in half and squeeze juice over the mixture
- Salt and pepper to
taste – less is more here because it will sit and intensify as the flavors blend in the dish. You can always add more to serve.
What to serve with …
You can add rice vinegar to this recipe if you would like a tangy flavor. It is a great side dish for any Asian BBQ, soup, or dumpling. It’s also great with tacos, sandwiches, or hamburgers. Serve warm to add another dynamic alongside a fish dinner or pork chops. I served with Fish as
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