Thursday, September 6, 2012

Sesame Asian Slaw

Good Morning! About a month ago I made this light summer salad and am just now (oops!) getting around to sharing the recipe and the images :)

The recipe comes from the book "The Lean" by Kathy Freston, which is an informative, easy read about leaning into a vegan lifestyle. Both "The Lean" and "Veganist" are worth picking up!
Sesame Asian Slaw


1/4 cup rice vinegar
1 tsp. oilive oil
1 tsp. toasted sesame oil
1 T low-sodium tamari soy sauce
1 T agave nectar
1 clove garlic, minced or pressed
1/4 tsp red pepper flakes
3 green onions, slived
1/2 cup seeded and diced cucumber
1 cup grated red cabbage
1 cup grated green cabbage
2 medium carrots, grated
1 T chopped fresh cilantro
2 T chopped fresh basil
1 T toasted sesame seeds

In a small mixing bowl, combine the rice vinegar, oils, tamari, agave, garlic, and red pepper flakes. Cover the bowl and refrigerate 20 minutes.

In a large mixing bowl, combine the onions, cucumber, cabbages, carrots, cilantro and basil.

Combine the salad and dressing, and toss just before serving.

Sprinkle sesame seeds on top to garnish.

**Time Saving Tip: Get the cabbage and carrot already shredded and bagged at the market **

1 comment:

Jill B-B said...

All time favorite in our house! Great on spinach for a salad or tucked into pita with hummus for lunch. Also great on my fork!!