ASIAN SLAW

 

ASIAN SLAW

Ingredients

Slaw ingredients

1/3 cup Cashews chopped

1 tablespoon Sesame Seeds black or white

3 cups Red Cabbage ⅓ pound shredded cone #4

3 cups Napa Cabbage or Green Cabbage ⅓ pound shredded cone #2

1 cup cooked rice or quinoa

1 cup Carrots ¼ pound shredded cone #2

1/4 cup Fresh Cilantro chopped

2 Green Onions thinly sliced

 

Sesame ginger dressing ingredients (yield ⅔ cup)

1/4 cup Unseasoned Rice Vinegar

1 tablespoon Maple Syrup or preferred sweetener

2 teaspoons Soy Sauce or Tamari

1 teaspoon Fresh Ginger finely grated cone #1

2 cloves Garlic minced

3 tablespoons Extra Virgin Olive Oil

1 tablespoons Sesame Oil light or dark

Sea Salt to taste

Black Pepper to taste

Instructions

To toast CASHEWS and SESAME SEEDS stovetop:

STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as needed

Transfer to a plate to cool completely. Cover and store at room temperature until ready to serve.

To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.

To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.

Cover and refrigerate until ready to dress and serve.