Ingredients:
- 7 ½ cups purple and/or white cabbage
- ½ cup Organic Balsamic Glaze from Modena
- 1 jalapeño
- 1 red pepper
- 1 large granny smith apple
- 1 green onion
- 1½ tbsp lime juice
- 2 tbsp safflower oil
- 1 cup rice vinegar
- ½ cup fresh cilantro
- ½ tbsp honey
- Black Truffle Oil
- ½ tsp sea salt
Preparation:
- Use a paring knife, carve out all seeds and white membrane from the jalapeño. Slice into thin strips.
- Trim off the stringy root ends of green onion and about 2 inches from the top green portion and discard. Trim onion crosswise into thin slices.
- Cut green apple lengthwise into matchstick sized pieces.
- For dressing, combine Balsamic Glaze, jalapeño, onion, cilantro, lime zest, lime juice, honey, salt and pepper in a medium bowl; mix until smooth.
- Rinse the cabbage and remove the loose outermost leaves so only clean, compact leaves remain.
- Slice in quarters, remove and discard inner core. Slice until the remaining wedges are shredded well.
- Add green apple and some Black Truffle Oil to cabbage and toss with dressing.
- Refrigerate until ready to use.
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