Rainbow Slaw
This rainbow slaw is crazy-easy to prepare & refreshing
Inspiration:
This slaw has been a go-to for the past 3 weeks. While training in Arizona with good friends HJ + Wattie, we would rotate cooking each night. Wattie’s specialty was a teriyaki chicken and slaw (which I never got the recipe to, but I need to bug him for it). Upon coming home I decided to make my own Asian-inspired slaw by throwing a bunch of colorful + crunchy veggies in a bowl and it ended up being so good, I have made it every week since. I love it because you can be flexible on the ingredients, it takes only 5-10 minutes to throw together (so simple + easy), and it’s my kind of cooking: a little of this and a little of that.
Ingredients:
For the salad:
1 cup of green cabbage - thinly sliced
1 cup of red cabbage - thinly sliced
1/2 cup shredded carrots
2 green onions - thinly sliced
1/2 red bell pepper - thinly sliced
1/4 cup cilantro - roughly chopped
1/2 cup snap peas - chopped
1/2 cup cashews - chopped
For the dressing:
1 Tbsp ginger - finely chopped
1 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp rice wine vinegar
1/2 lime - juiced
1 Tbsp soy sauce (or alternative such as Braggs or Coconut Aminos if GF)
1 Tbsp honey or agave
1/2 tsp chili flakes
1/2 tsp salt
Instructions:
Prepare
Chop & combine vegetables into a large bowl.
Mix dressing ingredients.
Toss vegetables + cashews + dressing.
Enjoy.
A quick note:
Please don’t feel glued to the ingredient list above - add something fun or subtract whatever, and know that these measurements are very loose. Have fun with this one.
If you aren’t into chopping all the ingredients, feel free to look for the bagged “slaw” mixes in the produce section.
Another time-saving tip, I keep a jar of ginger “paste” on hand (can be found in produce section).
This will keep in the fridge for a day or two in case you don’t eat all of it in one sitting.
If you are looking for dinner inspiration - I served this with a teriyaki salmon + roasted bok choy + coconut rice (will post these recipes here soon).