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.

Servings:

6 people

Prep Time:

15 min

Cook Time:

0 min

Good For:

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!

 

Ingredients

  • Half a large cabbage shredded
  • 2 carrots shredded
  • 3 scallions chopped
  • 1 handful of cilantro chopped

 Coconut dressing

  • 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

Step 1

Chop up all vegetables and place in a large bowl

Step 3

Mix in the dressing into the vegetables and toss well to coat all vegetables.

Step 2

In a small bowl, whisk together all ingredients for the dressing until smooth.

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