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RAINBOW CRUNCH ASIAN SLAW

June 25, 2015

 

 

As the weather heats up, I always start to crave raw food. Something light, crunchy, and flavorful that comes together easily without bustling around in a hot kitchen. This slaw has it all, protein, fiber, anti-oxidants, sweet and spicy flavors, and a nice big crunch. It’s also mayo-free so it’s less fattening and can survive a cook out a bit longer than most cole slaws. It’s great to make ahead of time and have ready for lunch everyday, or bring it to your next barbecue to add some color to the table.

 

Rainbow Crunch Asian Slaw

 

Makes 8 servings

 

2 cups purple cabbage, shredded

1 cup shredded carrots

1 cup shelled edamame (optional)

1 bunch chives, minced

1/2 red bell pepper, finely chopped

1 serrano pepper, minced

1 fresh organic ear of corn, shucked and cut off the cob

 

Dressing:

 

1/2 cup white rice vinegar

1/4 cup raw agave

4 cloves garlic, minced

1 tsp dijon mustard

2 tbs chili sesame oil

2 tbs soy sauce or nama shoyu or coconut aminos

1 tsp sesame seeds

optional: add some crushed peanuts on top

 

Note: A mandolin helps shred the cabbage and carrots in seconds. Combine all the slaw ingredients in one big mixing bowl. Combine dressing ingredients in a small bowl. Then mix them together to thoroughly coat. Sprinkle with sesame seeds.

 

This goes well with a big teriyaki grilled tofu steak! You can also use the dressing ingredients for any asian salad or even as a marinade!

 

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