This hearty and colorful salad is bursting with fiber and vitamin C.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| DRESSING: | ||||
| 1½ | tablespoons | water | ||
| 1 | teaspoon | golden flax, ground | ||
| 1½ | tablespoons | peanut or almond butter | ||
| ½ | tablespoon | grade B pure maple syrup | ||
| 2 | teaspoons | lime juice | ||
| 1 | teaspoon | garlic chili sauce | ||
| 1 | tablespoon | Braggs Liquid Aminos, or low sodium soy sauce | ||
| SALAD: | ||||
| 3 | cups | Napa cabbage, shredded | ||
| ½ | cup | purple cabbage, shredded | ||
| 1 | cup | carrots, shredded | ||
| 2 | green onions, sliced | |||
| 1 | (15 oz) can | Mandarin oranges in light syrup, drained | ||
| ¼ | cup | sliced almonds (optional) |
Instructions
- Toss all salad ingredients except Mandarin oranges and almonds in large bowl.
- In a small bowl, combine ground flax and water, whisk, and set aside until thickened.
- Combine flax mixture with all other ingredients.
- Whisk or use food processor to get a smooth consistency.
- Pour dressing over cabbage mixture and stir to coat. Top with oranges and sliced almonds.
Prep Time: 15 minutes Serving Size: 6 servings
where is the printed recipe for the Asian coleslaw?
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