I'm eating my favorite salad right now!
Purple Asian Slaw
I make the dressing first:
2T (tablespoons) Bragg's liquid aminos or soy sauce
2T sweetener (I use agave syrup)
2T balsamic vinegar
1T toasted sesame oil
3-4 garlic cloves, chopped
1-inch to 3-inch piece of ginger, chopped finely or grated
I let the garlic and ginger marinate in the liquids for at least 10 minutes while I chop the vegetables
1 red cabbage, sliced thinly
3-4 carrots, chopped
3-4 stalks of celery, chopped, including leaves
I love the purple-magenta color of the cabbage! I remember making an Asian slaw in the summer, which was the inspiration for this recipe (the ginger and garlic). Every time I make something, I play around with ingredients and change it a little. This time I added some feijoa-apple sauce I made last week with a huge amount of ginger. Sometimes I add a little green cabbage for contrast. Next time I'll add some jerusalem artichokes or yacon.
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