Wednesday, July 3, 2013

asian slaw

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asian slaw
slightly adapted from Whitewater Cooks by Shelley Adams

2 c. green cabbage, chopped finely
2 c. red cabbage, chopped finely
1 c. carrots, grated
1/2 c. cilantro, chopped
1/2 c. green onions, chopped
1 tbsp. toasted sesame seeds

1/2 c. nutritional yeast flakes
1/3 c. water
1/3 c. tamari or soy sauce
1/3 c. apple cider vinegar
2 tbsp. tahini paste
2 cloves garlic, crushed
1/2 c. neutral oil, such as grapeseed, canola or vegetable

First, mix up the dressing. Stir the nutritional yeast flakes, water, tamari, vinegar, tahini and garlic together in a bowl. Blitz with an immersion blender until it's consistent. Then add the oil slowly and blitz it in. Set aside just over 1 cup for the slaw and put the rest in the fridge for another use.

In a big bowl that gives you lots of room to move, mix the cabbages, carrot, cilantro and green onion together. Stir in the cup of dressing. Add more to taste. Sprinkle with sesame seeds.

*You won't need all the dressing for the slaw. But it's so good that I think you'll be happy to have it around. Otherwise, halve it.

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