Asian Slaw Recipe
Everyone should have a vegetable-based recipe or two that takes (snap!) that long, that serves as a quick meal or snack. This raw Asian slaw recipe has been a mainstay of my 3pm-give-me-carbs attack for years. It works.
The heart of the recipe is savoy cabbage and rice wine vinegar. You can enjoy (and I often do) just these two ingredients. But why not toss in some carrot, cilantro or Thai basil, and sesame oil? Add a handful of cashews, organic tofu or garbanzo beans to make it a meal.
This is a great springtime detox recipe, because it is nutritionally dense, and contains the antioxidants that support your liver in its biotransformation of cellular gunk into removable trash, which can then be flushed out of your body via the usual exit routes. This recipe also has lots of fiber, secret weapon of the weight-conscious.
Asian Slaw Recipe
Ingredients
- ½ cup savoy cabbage sliced thin
- ½ cup red cabbage sliced thin
- a few fresh snow peas, sliced
- ¼ cup diced red pepper
- 1 medium carrot, diced
- 1 Tbsp fresh cilantro if available
- 2 tsp rice wine vinegar
optional:
- 2 Tbsp Asian salad dressing
- 2 tsp sesame oil
- 1 slice fresh ginger, diced with skin trimmed
- a handful of cashews, or 1/2 cup tofu
Directions
Toss everything together and eat.
Just getting started with healthy eating? This article will help.
