1/2 head of medium cabbage, cored
1 medium carrot
2 T olive oil
3 T rice vinegar
2 T pure maple syrup
1 T spicy thai chili sauce or other spicy chili-type sauce of your choice
1 T fresh lime juice
1/2 t ground ginger
1/2 t fine sea salt
1 T chopped fresh mint leaves
2 T sliced almonds
Using a large sharp knife, slice the cabbage into thin strips. Rinse in cold water and drain. Wash, trim and grate the carrot.
Toss the cabbage and carrot into a large skillet and set it on medium heat. Let the cabbage heat through and soften a bit (about 3-4 mins)
Meanwhile make the dressing. Whisk together the olive oil, rice vinegar, maple syrup, chili sauce, lime juice, ginger and sea salt. Pour the dressing all over the cabbage and lightly toss it to coat. Heat through another two to three minutes, just till slightly wilted-not overly soft (tender-crisp). Remove from heat and scoop the warm slaw into a bowl. Add the mint and almonds. Toss gently.