Thursday, June 13, 2013

Crunchy Asian Slaw (Gluten Free)

This is one of our favorite recipes...made a huge batch yesterday and then proceeded to eat it for lunch, dinner and then lunch again. I don't really recommend eating an entire head of cabbage in such a short period of time, but hey, it's hard to stop shoveling it into your face once you start. It's that good. 

Crunchy Asian Slaw
1 head of cabbage, shredded
4 carrots, shredded
1/4 c green onions, diced
1/4 c peanuts, chopped

Asian Dressing (adapted from Edible Perspective)
1/3 c toasted sesame oil
2 t honey
4 t tamari
2 T rice vinegar
2 T tahini
2 cloves garlic
2 T brown sugar

1. Place all dressing ingredients in food processor, process  until smooth. 
2. Mix dressing with slaw ingredients in large bowl. 
3. Top with additional green onions, peanuts and sriracha.  (optional)

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