Easy Crunchy Asian Slaw
"A simple healthy recipe for Asian Slaw - easy and crunchy, this vegan slaw can be made ahead and is delicious alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals. To be fully alive, fully human and completely awake is to be continually thrown out of the nest. To live fully is to be always in no-man’s land, to experience each moment as completely new and fresh. To live is to be willing to die over and over..."
INGREDIENTS
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1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
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3 scallions, sliced
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1 cup cilantro ( or Italian parsley or mint) chopped
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3 tablespoons olive oil
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1 tablespoon toasted sesame oil
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¼ cup rice wine vinegar
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3 tablespoons brown rice syrup, agave or honey
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1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
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1 garlic clove, finely minced ( use a garlic press)
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1 tablespoon ginger, finely chopped
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½ teaspoon salt
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½ teaspoon chili flakes or chili paste ( optional)
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Toasted sesame seeds
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roasted, crushed peanuts or cashews
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