Asian Slaw

I had a family gathering to go to and wanted to bring a cold salad. I thought maybe some sort of coleslaw but I'm not a huge fan of mayo-based slaw. Off I went to check what inspirations Pinterest had in store. 
Found some inspiration from onceuponachef . Thanks!
My boyfriend, not a cabbage or veggie person at all, went back for a second helping of this asian slaw. That's a success in my books. Getting others to eat all the veggies whenever possible.

Serves 6 sides
 
Directions:

First I julienned all the veggies by hand, cabbage, pepper, carrots, snap peas, onions and toss together in a large bowl. Then in a smaller bowl, mix all the dressing ingredients together well. Drizzle dressing over slaw mix and mix together well. Put in the fridge to chill for a bit before you serve.

 

Asian Slaw

 

Dressing Ingredients

 

  • 1/4 cup honey raw
  • 1/4 cup avocado oil
  • 1/4 cup rice vinegar
  • 1 tablespoon amino acids (Bragg's)
  • 1/2 teaspoon tahini oil
  • 1 tablespoon crunchy almond butter
  • 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
  • 1/4 teaspoon ground ginger
  • 1 large garlic clove, minced

Slaw Ingredients

  • 4 cups shredded cabbage (I did white and savoy)
  • 1 cup carrots thin sliced
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1/2 cup snap peas chopped
  • 1/4 cup onion chopped
This was a hit at the gathering I brought it to.
The dressing!