Asian Slaw

July 6, 2020

This beautiful salad is simple to make, super delicious & nutritious. Make a big batch as it keeps in the fridge for a few days.

You can change up the veggies to whatever you have in the fridge, ie. broccoli, cauliflower, celery, zucchini spirals...

NOTE: I used a raw beet in the salad pictured here - that's why it's pink!

Directions

1Place all salad dressing ingredients into a mason jar, put the lid on and give it a shake.

2Mix all ingredients with salad dressing and place in the refrigerator until ready to serve.

3Keeps for up to two or three days.

>>Salad Dressing:

¼ Cup organic canola oil or rice bran oil

¼ Cup tamari

1 - 2 Teaspoons toasted sesame oil (depending on the brand, a little goes a long way)

¼ Cup Rice vinegar

1 ½ Tablespoon raw honey

1 Inch grated fresh ginger

2 Cloves garlic, minced

>>Salad Ingredients:

6 Cups green, red or Chinese cabbage, shredded

1 Carrot, shredded

3 Green onions, finely sliced

½ Cup cilantro leaves, roughly chopped

½ Cup mint leaves, roughly chopped

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