Asian Coleslaw

INGREDIENTS

Slaw:

• ½ Head of Purple Cabbage (about 6 C.)
• 1 Carrot, Julienned or Shredded
• 4 Radishes, Thinly Sliced
• 1 Bunch Fresh Mint, Roughly Chopped
• 2 Tbsp. Sesame Seeds, Hulled White, Toasted

Dressing:

• 2 Tbsp. Rice Vinegar or White Balsamic Vinegar
• ½ tsp. Roasted Sesame Oil
• 1 Tbsp. Tamari (or Soy Sauce)
• ½ C. Fresh Cilantro, Chopped
• ½ tsp. Sriracha or Other Hot Sauce
• ½ Tbsp. Maple Syrup

DIRECTIONS

1. In a small frying pan over medium high heat, toast the sesame seeds until golden, about 1 min.
2. Using a blender or an immersion blender, combine all the dressing ingredients above, until mixture is smooth and creamy.
3. Combine all the salad ingredients in a large bowl. Add the dressing and toss to coat. Garnish with toasted sesame seeds.
4. Can be made up to two days ahead. Keep refrigerated until ready for serving.

Have you made this recipe? Share your experience with us in the comments below.