Asian Slaw

This mostly raw, gluten free and vegan slaw can be eaten by itself, scooped up with a tortilla chip or used as a filling in homemade wontons. Plus, all the colors make a beautiful presentation.

I’m working on a recipe right now using this filling and puff pasty, as well as one with noodles. Stay tuned for that, but in the meantime, this slaw can stand on it’s own. I like it a little salty and spicy, but feel free to tailor it to your tastes. To make it spicier, had more crushed red pepper, and taste it after every few tablespoons of soy sauce to make sure it’s not too salty for your liking, depending on the brand of soy sauce you use.

Asian Slaw
by Michelle Maskaly, The Adirondack Chick

2 cups chopped green cabbage
2 cups chopped purple cabbage
1 cup grated carrots
8 ounce can of water chestnuts {drained and chopped}
1 clove garlic minced
1 onion minced
1 tablespoon sesame seeds
5 tablespoons gluten free soy sauce {I use San-J Organic Gluten-Free Soy Sauce}
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper

In a large bowl combine both cabbages, carrots, water chestnuts, garlic, onion and sesame seeds, and toss until well mixed.

Add in the soy sauce, rice vinegar and crushed red pepper. Mix until all the vegetables are evenly coated.


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