I have been wanting to so an Asian slaw for quite some time now. This week, we had some leftover red cabbage and I took that as a sign. What we came out with was so good!
This would be great in some spring rolls, or in an Asian wrap with your favorite protein. It is definitely a dish that will be made often in our house. Just today, I added some cashews to it for my husband’s lunch and he said they were amazing on top. So even though it’s not pictured, I will add it to the recipe. This is a quick dish that can be made in a few minutes.
1 head red cabbage chopped
2 apples diced (I used gala apples, but any would work)
3 carrots shredded
1 tsp ginger minced
1 tsp garlic minced
2 T toasted sesame oil
2 T rice vinegar
1/3 cup toasted cashews
salt to taste
Throw the cabbage, apples, cashews and carrots into a large bowl. In a small bowl, whisk
the remaining ingredients to make the dressing. Pour the dressing onto the salad and toss. This made about 4 servings and should last for a week in the fridge. Enjoy!