Hi Everyone! I hope that you are all having an awesome week! Today I am going to share this super easy and colorful Asian sesame slaw. This is a perfect addition for dinner or to bring to a picnic in the summer as it is on the lighter side. It has just the right amount of crunch with the red cabbage and carrot. I have always been a fan of Asian slaws (my Auntie makes the BEST slaw and I could literally eat it everyday) so I thought I would experiment and try my own and I have to say, I am impressed with how it turned out! Keep reading for recipe.
Asian Sesame Slaw
Prep Time: 10 minutes/TOTAL TIME: 10 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salads/Easy/Sides
*3 Large Carrots
*1/2 of a Red Cabbage (Sliced Thinly with a Mandolin or Sharp Knife)
*3 Tbsp Sesame Oil
*2 Tbsp Coconut Aminos or Gluten Free Soy Sauce
*5 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I used agave)
*Zest of 1/2 a Lime
*Juice of 1/2 a Lime
*2 Tbsp of Sesame Seeds
*Pinch of Salt
*Using a mandolin or sharp knife, thinly slice the cabbage. Using a mandolin or a peeler julienne the carrots and place into a large serving bowl.
*Combine sesame oil, aminos, olive oil, liquid sweetener, lime zest, lime juice, sesame seeds and pinch of salt into a dressing shaker. Shake to combine
*Add dressing to bowl with carrots and cabbage. Mix together to spread dressing evenly. Let slaw sit for a few minutes to lightly soften the cabbage. Sprinkle some extra sesame seeds onto slaw if needed. Serve and enjoy!
I hope that you have enjoyed this recipe, it is honestly so easy to make and so delicious! I have said it before but I love it when I am eating really colorful food, it makes eating a bit more fun! This slaw would actually be really great with my cauliflower wings if you were going to make it into a meal. I like that this salad is a bit on the sweeter side but the lime really compliments the dressing and it is a great combination! I am curious, do you have a favorite recipe that you would like to see made into a plant based version or have you made something that you converted into a plant based recipe and you really enjoyed it? Let me know in the comments, I would love to hear from you!