​Northfield Olive Oils and Vinegars

Easy Asian Slaw

1/4 Cup Honey Ginger White Balsamic*

1/8 cup of Toasted Sesame Seed oil*

1/8 cup of Lemon Olive oil*

2 (16 oz) bags of coleslaw mix

1 small red onion, thinly sliced

2 oz sliced Almonds (separate 1 Tbsp for garnishing later)

1/3 cup golden raisins

2-3 green onions, sliced up to rough green parts, for garnish

2-3 tsp Thai ginger sea salt*

freshly ground Black peppercorn*, to taste

In a small bowl whisk together Honey Ginger balsamic, sesame seed oil & lemon oil and set aside.

In a large bowl, toss coleslaw, red onions, Almonds (with the exception of the 1 Tbsp) and golden raisins together until all ingredients are distributed evenly.  Pour dressing over the salad mixture, season with Thai ginger sea salt and freshly ground pepper. Stir until coated and coleslaw will start to wilt down. Top with the remaining Almonds and sliced green onions.   

*Any Bold Product is available to purchase on our online store

Grilled Sesame Shrimp skewers with peanut sauce
For skewers:
1 lb. raw shrimp peeled, deveined
2 Tbsp. Honey ginger white balsalmic*
2 Tbsp. Toasted Sesame oil*
2-3 cloves garlic, minced
1 tsp. lime zest
1 Tbsp. sesame seeds (for garnish)
4 Tbsp. chopped cilantro leaves (for garnish)
A pinch Pink Himalayan* sea salt and Black peppercorn* to taste
Toss shrimp with rest of ingredients in a medium sized bowl, let sit covered for 20 minutes. 
If using bamboo skewers, soak in warm water during marinade time.
Skewer shrimp. Grill over med-lo heat for 2-3 minutes each side or until thoroughly cooked.
Serve with basmati rice and steamed or grilled vegetables
For peanut dipping sauce:
1/4 cup peanut butter (or other nut butter)
3 Tbsp. Neapolitan Herb Red balsamic*
1 Tbsp. garlic chili sauce
Combine all ingredients til smooth. Drizzle over shrimp skewers or serve in a small bowl for dipping.

*Any Bold Product is available to purchase on our online store