Asian Slaw
Try this Asian Slaw recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- sea salt
- juice of 2 limes
- 1 large head green cabbage finely shredded (i used a medium head.)
- 1/2 small head red cabbage finely shredded
- 1 large carrot peeled and finely shredded
- 2 teaspoons unrefined toasted sesame oil
- 3 tablespoons unrefined cold-pressed extra-virgin olive oil
- 6 scallions, sliced thinly
- 1/2 bunch (about 1 1/2 oz) fresh cilantro roughly chopped
- 1/2 cup chopped roasted unsalted cashews (i used roasted s
- Carbohydrate 1.23493333333333 g
- Cholesterol 0 mg
- Fat 0.0102666666666667 g
- Fiber 0.0586666675408681 g
- Protein 0.0616 g
- Saturated Fat 0.00117333333333333 g
- Serving Size 1 1 Serving (15g)
- Sodium 96.2193833333333 mg
- Sugar 1.17626666579247 g
- Trans Fat 0.00454666666666667 g
- Calories 4 calories
Place all the vegetables in a large serving bowl.In a small bowl, whisk together the sesame oil, olive oil, scallions, cilantro, and lime juice, and season to taste with salt.Pour the mixture over the cabbage and toss well.Let the slaw sit in the refrigerator for at least 30 minutes. Garnish with cashews before serving. Any leftovers can be stored in refrigerator for up to 4 days.
