Asian Cabbage 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

Slaw Dressing

• 3 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• ¼ cup rice wine vinegar
• 3 tablespoons brown rice syrup, agave or honey
• 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
• 1 garlic clove, finely minced ( 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

Preparation

• Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
• Whisk Asian Slaw Dressing ingredients together in a small bowl.
• Pour dressing into slaw and toss well.
• Garnish with sesame seeds and/ or nuts.

Notes

• Salad will keep up to 3-4 days in the fridge.
• I've also used a bag of organic slaw mix from Trader Joe's for the shredded veggies

Sylvia Fountaine (Feasting at Home)