Asian Slaw with Sesame Dressing
(courtesy of Kaili Sanchez. Serves 4)
½ head purple cabbage
½ head green cabbage
1 bell pepper
2 green onions
1 cup shredded carrots (2 to 3 large carrots)
1 cup cilantro, mint, basil, or parsley
(Other vegetable option ideas: cucumbers, radishes, jicama, kale)
¼ cup rice wine vinegar
1 tablespoon honey or agave
2 tablespoons olive oil or sesame oil
1 inch peeled ginger
2 tablespoons toasted sesame seeds (or you can use any nut butter such as almond butter, tahini, or peanut butter)
Shred all vegetables through a food processor using a slicing blade, or slice very thinly with a knife. Using a cheese grater, grate carrots and any other veggies you add, such as radishes, cucumbers, etc. Toss all veggies into a large salad bowl.
In a blender, add vinegar, honey, oil, ginger, and sesame seeds (or nut butter). Blend on high for about 1 minute or until it is creamy. Drizzle over the salad and toss. This salad can be eaten right away or allowed to sit covered in the refrigerator for a day. This helps the flavor soak into the veggies and makes a fantastic treat!