Tangy Asian Salad
This recipe’s main ingredient is red cabbage, a vegetable rich in polyphenols, a plant compound that it extremely healthy for your gut, cardiovascular health and metabolic health.
Lunch & Dinner
About This Recipe
By: Michelle Savard
This easy Asian slaw made with red cabbage, shredded carrot tossed with a tangy coconut-sesame dressing with a touch of red pepper and lime will keep you coming for more. It’s a vegan and keto dish that can be served with a side dish of tofu, soba noodles or smoked or grilled salmon. At home it’s a new house favorite, let me know how you like it!
- Half a large cabbage shredded
- 2 carrots shredded
- 3 scallions chopped
- 1 handful of cilantro chopped
- 165 ml of coconut milk
- 1 tbsp tamari or soy sauce
- ¼ cup tahini
- Juice of 2 limes
- 1 tbsp of toasted sesame seed oil
- 2 tbsp sesame seeds
- 1 tbsp fresh ginger grated
- Red pepper flakes to taste
Step by Step Instructions
Chop up all vegetables and place in a large bowl
Mix in the dressing into the vegetables and toss well to coat all vegetables.
In a small bowl, whisk together all ingredients for the dressing until smooth.
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