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Sunday, May 8, 2016

Asian Coleslaw

Vegetables:
2 cups cabbage, shredded
2 cups red cabbage, shredded
1-2 cups kale, chopped
2 cups Napa cabbage, chopped
1-2 cups shredded carrots
1 bunch cilantro, chopped
2 cups bean sprouts
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped

Dressing:
1 lime, juiced
1/2 cup olive oil
2-3 T sesame oil
1/3 c. honey
3 T fresh ginger
3 cloves fresh garlic
1/3 c. soy sauce

Puree dressing ingredients in blender until creamy.  Toss chopped vegetables with dressing.  Keeps fairly well in the refrigerator for several days, if you exclude the cucumber, (which gets soggy).


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