Seasonal Thai Slaw

• Vegan
• Gluten free

• Produce

  • 1 Small Head Cabbage
  • 1/4 Head Cabbage, purple
  • 2 Carrots, Large Orange
  • 3/4 cup Cilantro and parsley
  • 3 Cloves Garlic
  • 1/2 cup Peanuts
  • 6 Scallions

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 3/4 cup Rice wine vinegar
  • 3 tbsp Sesame oil

Found on leftsideofthetable.com

Description

Ingredients

• 1 Small Head of Cabbage, thinly sliced
• ¼ Head of Purple Cabbage, thinly sliced
• 2 Large Orange Carrots, shredded
• 6 Scallions, shredded
• ¾ C. Rice Wine Vinegar
• 3 Tbsp. Soy Sauce
• 3 Tbsp. Sesame Oil (or another oil)
• 3 Cloves of Garlic, minced
• ¾ C.Cilantro and Parsley, chopped (I used ½ C. Cilantro, ¼ C. Parsley)
• 2 Tbsp. Sesame Seeds
• ½ C. Peanuts, crushed

Directions

• First, wash and dry the cabbage, and carrots. Peal off the first couple layers of the cabbage and throw away.
• Slice cabbage in half. Then slice each half into thirds, then thinly slice cabbage. Do the same to the red cabbage (using only ¼ of entire cabbage head) making it the same size. Place in a large bowl.
• Once all cabbage is thinly sliced, shred carrots using a cheese grater directly over the cabbage.
• Dice scallions and add. Mix everything together with a large spoon.
• Once the cabbage, carrots and scallions are mixed, make the dressing. In a small bowl whisk the rice wine vinegar, soy sauce, sesame oil, cilantro and parsley until well combined.
• Pour dressing over cabbage vegetable mixture. Mix well.
• Lastly, mix in sesame seeds and peanuts. Serve immediately or chill before. Store in refrigerator.