Ginger Asian Slaw

• Vegetarian
• Gluten free

• Produce

  • 1 small head Cabbage, purple
  • 2 cups Carrots
  • 1 cup Cilantro
  • 1 clove Garlic
  • 1 tbsp Ginger
  • 1 small head Green cabbage
  • 1/2 cup Green onions

• Condiments

  • 2 tbsp Honey, raw
  • 2 tbsp Peanut butter, creamy
  • 2 tbsp Tamari or soy sauce

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on staceyhomemaker.com

Description

Ingredients

• Slaw:
• 1 small head of green cabbage, sliced
• 1 small head of purple cabbage, sliced
• 2 cups shredded carrots
• 1 cup cilantro, roughly chopped
• ½ cup green onions, sliced
• Dressing:
• 2 Tbsp olive oil
• 2 Tbsp raw honey
• 1 t sesame oil
• ¼ cup apple cider vinegar
• 2 Tbsp tamari or soy sauce
• 1 Tbsp rice wine vinegar
• 2 Tbsp creamy peanut butter
• 1 Tbsp ginger, grated
• ¼ t cayenne
• 1 clove of garlic, minced
• Sea salt and pepper to taste

Directions

• Wash all veggies.
• Quarter the cabbage heads and rinse well. Drain and dry thoroughly. Thinly slice the cabbage.
• Slice carrots, cilantro, green onions, garlic, and grate the ginger.
• Add the cabbage, cilantro, and carrots to a large bowl, mix to combine.
• In a small bowl, mix all wet ingredients and add garlic and ginger. Whisk to combine.
• Pour sauce over the cabbage mix, stir to combine.
• Top with green onion and cilantro.
• Put in the fridge for 1 hour to let the flavors meld. Serve chilled.