Warm Coleslaw

Ingredients

1/2 head of medium cabbage, cored

1 medium carrot

2 tablespoons olive oil

3 tablespoons rice vinegar

2 tablespoons maple flavored agave syrup

1 tablespoon Thai Kitchen Spicy Chili Sauce

1 tablespoon fresh lime juice

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt


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

2. Toss the cabbage and carrot into a large skillet and set it on low-medium heat. Let the cabbage heat through and soften a bit- about three to four minutes.

3. Meanwhile make the dressing. In a glass measuring cup whisk together the olive oil, rice vinegar, agave syrup, chili sauce, lime juice, ginger and sea salt. Pour the dressing all over the cabbage and lightly toss it to coat.

4. Heat through another two to three minutes, just till slightly wilted- not overly soft. I like the cabbage tender-crisp.

5. Remove from heat and scoop the warm slaw into a bowl.

Add:

1 tablespoon chopped fresh mint leaves
3 tablespoons sliced almonds

6. Toss gently. Serve as a side dish