Asian Slaw

Ingredients

• 1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, Brussel sprouts, etc) roughly 6-7 cups.

• 3 scallions, sliced

• 1 cup cilantro (or Italian parsley or mint) chopped

Asian Slaw Dressing:

• 3 tablespoons olive oil

• 1 tablespoon toasted sesame oil

• ¼ cup rice wine vinegar

•  3 tablespoons  honey, brown rice syrup, maple, or agave

• 1 tablespoon soy sauce 

• 1 garlic clove, finely minced (or use a garlic press)

• 1 tablespoon ginger, finely chopped

• ½ teaspoon salt

• ½ teaspoon chili flakes or chili paste ( optional)

Optional toppings:

• Toasted sesame seeds

• Roasted, crushed peanuts or cashews

• Crushed dry ramen noodles

Directions

1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

2. Whisk Asian Slaw Dressing ingredients together in a small bowl.

3. Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.

4.  Garnish with sesame seeds and/ or nuts.

NOTES

• Feel free to Substitute shredded carrots, bell pepper, snow peas, broccoli slaw, shredded Brussels sprouts, for part of the cabbage. (For example, I’ll often do 5 cups cabbage, 1 cup carrots, 1 cup bell pepper)

• Salad will keep up to 3-4 days in the fridge.