Asian Coleslaw Salad

Asian Coleslaw Salad
Print Recipe
Servings Prep Time
12 people 15 minutes
Servings Prep Time
12 people 15 minutes
Asian Coleslaw Salad
Print Recipe
Servings Prep Time
12 people 15 minutes
Servings Prep Time
12 people 15 minutes
Ingredients
Marinade
Salad Ingredients
Servings: people
Instructions
Salad Ingredients
  1. Wash all the salad vegetables. If you own a mandolin, use it. It's wonderful at slicing with ease and consistently. Otherwise use a chef's knife and thinly slice the cabbages, peel and grate the carrots, chop the cilantro and julienne the snap peas and shallot.
  2. Combine and mix everything into a large bowl.
Marinade
  1. If you own a blender simply add all ingredients and blend until smooth. Otherwise, mince the garlic and ginger as finely as possible and combine with wet ingredients and whisk together.
  2. Pour over vegetables and mix until coated.
Recipe Notes
Let it marinate for at least 1 hour in the refrigerator.
This recipe yields A LOT. I recommend marinating only what you anticipate eating with room for leftovers. Store the remaining coleslaw mix separate from the dressing. In the days to follow make a variation on this recipe with the same ingredients.
Variation 1: Add coleslaw mix to a quick tossed green salad.
Variation 2: Make a stir fry.
Heat a wok/frying pan, add a tbsp of coconut oil and sauté coleslaw mixture. When cooked but still crispy (couple minutes) add the sauce. You can prepare brown rice ahead of time and combine. Be creative! See below - for protein I added boiled organic eggs.

asain stirfry

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