Asian Cabbage Slaw
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 3 cups purple cabbage, scrubbed with clean vegetable brush under running water, shredded
- 1 cup carrots, scrubbed with clean vegetable brush under running water, grated
- 2 green onions, gently rubbed under cold running water, finely chopped
- ¼ cup cilantro, gently rubbed under cold running water, chopped
- 2 Tablespoons lime juice
- ½ Tablespoon low-sodium soy sauce
- ½ teaspoon sesame oil
- ½ Tablespoon sesame seeds
- ¼ teaspoons salt (optional)
Directions:
- Wash hands with soap and water.
- In a large bowl, combine all the ingredients.
- Cover and refrigerate until ready to serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
This slaw pairs perfectly with the Slow-Cooker Korean Beef Tacos.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
