Asian Vegetable Slaw


Sweet and tangy, this recipe combines the delicious texture of thinly sliced vegetables with a great dressings.    Makes 8 servings

1 head Savoy cabbage, sliced very thin
5 carrots, thinly sliced in matchsticks
1 head red cabbage, sliced very thin
1 medium Spanish or Vidalia onion- sliced in 1/2 moons, paper thin

Dressing:

1/3 cup toasted tahini
1/3 cup rice wine vinegar
2 tablespoons Coconut Amino Acids or Bragg’s
1/2 teaspoon cumin
1/3 teaspoon smoked paprika
1 Tablespoon honey
1 Tablespoon lime juice
1/2 teaspoon toasted sesame oil
black pepper
salt
cayenne pepper, to taste

For finishing;
1/2 cup peanuts, toasted, chopped
1/2 cup cilantro- chopped

Preparation:
1)  Toss together the cabbage, carrots, onions; place them in a salad press or a colander. If using a colander, use one that has a flat bottom, such as a mesh one.  Salt the veggies heavily, then press, or put a plate and a heavy bowl of water or pot on it.  Let sit overnight, refrigerate if making in summer.

Mix the ingredients for the dressing together in blender, mix well.  Then add to cabbage, add chopped cilantro and peanuts, and pour them over the cabbage mixture. Adjust the seasoning as necessary with the cayenne pepper.



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