Cooked - Crunchy Asian Slaw - New Recipe

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Crunchy Asian Slaw

6.0

1 lb shredded cabbage -roughly 6-7 cups (see notes)

3 scallions, sliced

1 cup cilantro, chopped (or sub Italian Parsley)

3 tablespoons olive oil

3 teaspoons toasted sesame oil (start conservatively add more to taste at the end)

¼ cup rice wine vinegar

3 tablespoons honey (for vegan-substitute maple syrup or agave)

1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)

1 teaspoon fish sauce

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)

Toasted sesame seeds

Roasted, crushed peanuts or cashews

Select all/reset

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
Whisk dressing ingredients together in a small bowl.
Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
Garnish with sesame seeds and/ or nuts.

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