Warm Winter Coleslaw with Chili-Lime Dressing

Don't be alarmed by the title of this recipe; you can certainly make it in the autumn months as well as the winter. This is a very healthy version of coleslaw made with the absence of gloppy, unhealthy mayonnaise or other dairy products. It's not only naturally gluten-free but is a great vegan dish that everyone will enjoy, regardless of dietary restrictions. It also makes a great snack and is healthy enough that you can enjoy it if you're on a weight-loss program. This slaw can be served as a side with any of your favorite sandwiches (think pulled pork), burritos or enchiladas. You can also serve it with hot cooked rice or warm potato salad.

Warm Winter Coleslaw with Chili-Lime Dressing

½ a head of medium green cabbage, cored

1 medium carrot

2 tbsp. extra virgin olive oil

3 tbsp. rice vinegar

2 tbsp. pure maple syrup

1 tbsp. Thai Kitchen Spicy Chili Sauce

1 tbsp. fresh lime juice

½ tsp. ground ginger

½ tsp. fine sea salt

1 tbsp. chopped fresh mint leaves

3 tbsp. sliced almonds

Using a large, sharp knife, slice the cabbage into thin strips. Rinse in cold water and drain well. Wash, trim and grate the carrot.

Toss the cabbage and carrot in a large skillet and set it on low to medium heat. Let the cabbage heat through and soften a bit - about 3 - 4 minutes.

Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, rice vinegar, maple syrup, chili sauce, lime juice, ginger and sea salt. Pour the dressing over the cabbage and lightly toss to coat. Heat through another 2 - 3 minutes, just until slightly wilted - not overly soft; the slaw should still be tender-crisp.

Remove from the heat and scoop the warm slaw into a large, warmed bowl.

Add the mint and sliced almonds. Toss gently and serve immediately.

Serves 4

NOTE:  If you can't find the Thai Kitchen Spicy Chili Sauce, you can substitute Sriracha or sambal oelek but exert caution - since both can be supremely spicy, start with ½ tsp. and keep adding by small increments to taste.