Asian Slaw / Dressing
Materials
- 2 cups shredded vegetables (see note)
- 3 tbsp toasted sesame oil
- 1 tbsp honey
- 1/4 cup rice wine vinegar
- 1 tbsp Bragg's Liquid Aminos (or soy sauce)
- 1 tbsp ginger, freshly grated
- 1 clove garlic, freshly grated
- 1/4 tsp salt
- 2 tbsp finely chopped cilantro
- 1/4 tsp salt (optional)
Instructions
- Shred all vegetables that you are using and set aside in a large bowl.
- Mix all dressing ingredients in a bowl and whisk slightly with a fork.
- Let dressing stand for 5-10 minutes prior to using so that the flavors can all mix well and the garlic and ginger can have time to absorb the other liquids.
- Pour dressing over vegetables and serve immediately.
Notes
I use about 1/2 cup each of carrots, red cabbage, broccoli stems, and cauliflower steps. But this can be altered in proportions that you prefer. And you can easily substitute others like zucchini, squash, etc.
The TOASTED sesame oil is key in this recipe. If you only have regular sesame oil I would suggest waiting or it will have a very different flavor.
I do not feel the need for the added salt. The Liquid Aminos give it enough saltiness for me. But feel free to add it if you want.
I like apple cider vinegar and a more tart dressing so I actually use 1/2 ACV and 1/2 rice vinegar. But the result will be a more tart flavor.
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