Asian Summer Slaw

This delicious summer slaw is one of my favorite salads to have on hand during these hot summer months as it's a great option for a dish at a BBQ or a quick on-the-go lunch.

Summer is upon us, which means the days get longer, hotter and a hell of a lot more fun. One of my favorite ways to keep my health in check during this time of year is adding in a lot more uncooked veggies to my diet. This keeps me hydrated and replenishes my depleted cells with the right nutrients to keep me going. 

This slaw is completely raw and even gets better with age, as the cabbage ferments and in turn increases the flavor profile and produces some extremely healthy bacteria for your gut. And why is gut health so important you might wonder? Well, see for yourself HERE.

The best part about this recipe is that you can play around with the types of vegetables used in the slaw as almost anything will work! You can also customize this slaw based on your dietary guidelines, like using almond butter instead of peanut butter or adding in chicken if you do choose to eat meat. Get creative because health doesn’t have to be boring…

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INGREDIENTS:

Serves 8

SLAW

·      2 Medium Carrots

·      ½ Head Red Cabbage

·      ½ Head Green Cabbage

·      1 Red Bell Pepper

·      4 Green Onions

·      1 Jalapeno

·      3 Cloves Garlic

·      ½ Bunch Cilantro

·      1 Medium Daikon Radish

·      2 tbsp Toasted Sesame Seeds

SAUCE

·      ½ c Rice Vinegar

·      3 tbsp Creamy Peanut Butter

·      2 tbsp Sesame Oil

·      2 tsp Fresh Grated Ginger

·      1 tsp Red Pepper Flakes

·      1 tbsp Melted Honey

·      Juice from 1 Lime

DIRECTIONS:

For the Slaw: Peel carrots into large mixing bowl. Thinly slice the red cabbage, green cabbage, and red bell pepper. Slice the green onions to desired size. Finely mince the jalapeno, garlic cloves and cilantro. Use a spiralizer to make the daikon radish “noodles” (or you can thinly slice length-wise). Add all vegetables and toasted sesame seeds to large mixing bowl. Set aside.

For the Sauce: Place all ingredients into food processor and process on high for 30 seconds until well combined. You may add more rice vinegar to make a thinner sauce or more peanut butter to make a thicker sauce. Pour sauce over slaw mixture. Use a pair of long-armed tongs to toss slaw thoroughly until well covered. To enjoy, I recommend topping a serving with toasted sesame seeds and extra cilantro.