Title: Asian Coleslaw
Categories: Salads
Yield: 4 Servings
3 c Nappa cabbage; shredded
1 c Daikon radish; peeled,
- grated
1 lg Carrot; grated
6 Scallions; minced
1/2 c Fresh cilantro; chopped
2 tb Rice vinegar
1 tb Fresh lime juice
1 tb Toasted sesame oil
1 tb Neutral vegetable oil
2 ts Fresh ginger; grated
1 tb Tamari or coconut aminos
1 ts Natural sugar
1/2 ts Salt; or to taste
1/4 ts Black pepper; freshly ground
3 tb Sesame seeds
2 c Edamame (optional)
In a large serving bowl, combine the cabbage, daikon, carrot,
scallions, optional edamame, and cilantro. Set aside.
In a small bowl, whisk together the vinegar, lime juice, sesame oil,
vegetable oil, ginger, tamari, sugar, salt, pepper, and sesame seeds
until well blended. Pour the dressing over the vegetables and toss
gently to coat well. Taste and adjust the seasonings.
Refrigerate, covered, until ready to serve. This slaw will keep for
up to 3 days although the flavors will get stronger the longer it
sits. Serve chilled.
