Asian Slaw
(from wood3875’s recipe box)
30 minute prep, minimum 2-hours before you can serve.
Prep time: 30 minutes
Cook time: 0 minutes
Serves 3 people
Categories: Salads
Ingredients
- 1/2 large head of shredded cabbage
- 2 tbsp green onions, chopped (1-bunch)
- 1 tsp cilantro flakes
- 1/4 tsp crushed red pepper
- 1 teaspoon Dijon-style prepared mustard- sugar free
- 1/4 cup cider vinegar
- 1 tsp lemon juice
- 1 tsp prepared garlic (2 cloves)
- 1/8 tsp ginger powder
- 2 packets of Splenda
- 1 teaspoon sea salt
- 1-2 tbsp water
- 1/8 tsp black pepper to taste
- Optional - Spinach leaves chopped/shredded, Mandarin Oranges
Directions
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Combine cabbage and optional spinach, green onions and cilantro in a large bowl.
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Cover and stick in the fridge to let the flavors combine while making dressing (this really makes a difference).
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In a smaller bowl, whisk together crushed red pepper, mustard, apple cider vinegar, lemon juice, garlic, ginger, splenda, salt, and water.
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Pour this spicy-tangy dressing over the chopped cabbage and toss well.
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Refrigerate for 1 hour, then toss again.
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Taste salad: Possibly add more crushed red, pepper, lemon juice, salt, or splenda to taste before serving.
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NOTE: If you do not like spicy then leave out crushed red pepper.
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OPTIONAL: Add more veggies such as bell peppers, red onion, 1 tsp. of sesame oil and top with sesame seeds. Also sub out the 1 TB water for 1 TB healthy oil of your choice. Mix in a small portion of a crushed RAMEN noodle pack for CRUNCH. Mandarin oranges can also be added.