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Purple Cabbage Slaw w/ Pignoli and Feta

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This slaw is served warm or at room temperature. My kamados are not set up for wok cooking, so I used the high BTU burner on the CampChef.
One head of purple cabbage quartered, cored, and sliced into1/4 " ribbons.
Stir fried with canola oil and rice wine vinegar just until wilted.
Removed and cooling while the Pignoli toast.
Tossed with Feta, the Pignoli, a few capers (optional), parsley, and salt to taste.
The "side dish" of grilled lamb chops.
The food was descended upon before plated shots could be taken.
Thanks for looking.









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I hear ya Jack. I lean more toward the cow's milk cheeses. A lot of us are trying to eat a little healthier these days. Non mayo slaws are a good way to accomplish that. Thanks for the recipe. Wouldn't be surprised if that doesn't make an appearance at one of cgrillers upcoming cooks.

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