Rainbow Slaw
By Micki Brown
Serves 4-6
Slaw Ingredients:
2 cups purple cabbage, thinly sliced/shredded
2 cups green cabbage, thinly sliced/shredded
1 large carrot, peeled and coarsely grated
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tangerines, seeded and cut into small chunks
2 green onions, sliced
2 tbsp cilantro, coarsely chopped
2 tbsp toasted white sesame seeds
2 tbsp unsalted chopped cashews
Dressing Ingredients:
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp pure maple syrup
Juice of 1 tangerine
¼ tsp ground ginger
¼ tsp red pepper flakes
¼ tsp tangerine zest
1
In a large bowl, combine the ingredients for the dressing, and whisk well
2
Add in the purple cabbage, green cabbage, carrot, peppers, and tangerine. Toss to combine.
3
Top with green onions, cilantro, sesame seeds, and chopped cashews. Enjoy!
Notes:
If you’re planning to serve the slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.
Ingredients
Slaw Ingredients:
2 cups purple cabbage, thinly sliced/shredded
2 cups green cabbage, thinly sliced/shredded
1 large carrot, peeled and coarsely grated
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tangerines, seeded and cut into small chunks
2 green onions, sliced
2 tbsp cilantro, coarsely chopped
2 tbsp toasted white sesame seeds
2 tbsp unsalted chopped cashews
Dressing Ingredients:
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp pure maple syrup
Juice of 1 tangerine
¼ tsp ground ginger
¼ tsp red pepper flakes
¼ tsp tangerine zest