Ingredients:
Asian Dressing:
2 tablespoons unrefined sesame oil
1 tablespoon toasted sesame oil
4 tablespoons rice wine vinegar
1 tablespoon minced garlic
2 teaspoons grated ginger
2 tablespoons sweetener
1-2 tablespoons namu shoyu, tamari, or soy sauce
dash of cayenne
red chili flakes (optional)
Salad:
2 cups finely shredded cabbage of choice
1 cup diagonal-cut fresh snow peas
1/3 cup matchstick-cut carrots
1/3 cup matchstick-cut daikon radish
¼ cup very thinly sliced sweet red pepper
1/3 cup diagonally sliced green onion
2 tablespoons chopped parsley
½ cup lightly toasted, cooled and chopped cashews
Directions:
Whisk all dressing ingredients together until smooth. Combine all salad ingredients in a large mixing bowl and toss with the Asian dressing. Allow the salad to sit for at least several minutes before serving to let the flavors marry, and eat within an hour of making if you like your veggies crunchy. If you don’t mind eating your coleslaw a bit limp, you can keep it refrigerated for several days in an airtight container.
Makes 4-6 servings