Asian Cabbage Slaw | cooking ala mel

Yesterday, I was really feeling something fresh. With half a red cabbage in the fridge, I figured I might as well use it up and make a nice crisp slaw of some sort. I found this asian cabbage slaw and was immediately smitten. It looked so pretty.

Using the ingredients I had on hand, I whipped this up real quick and threw it in the fridge to develop the flavors. Before I threw it in the fridge, I took a taste and was immediately delighted by the dressing. SO delicious. Light, sweet, and tangy. It was hard to get this out of my head once I tasted it..

Once it was time for dinner, I threw some chopped cashews on top and a few diced up apple slices. The apple added a pleasant sweetness. I loved the garlic and onion in this – it really gave it the perfect little bite. I’m having some leftovers in a bit.. I cannot wait.

Asian Cabbage Slaw

adapted from Food~Fitness~Fresh Air

serves 4

1/2 red cabbage, shredded

2 carrots, shredded
1/4 cup white onion, minced

for the dressing:
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
1 1/2 T coconut sugar
1 1/2 T soy sauce
1 T salsa
2 cloves garlic, minced
red pepper flakes, to taste

for garnish:
2/3 cup cashews, chopped (or peanuts)
1 apple, diced (optional)

Combine the cabbage, carrots, and onion in a large bowl. In a small bowl, whisk together the ingredients for the dressing. Pour the dressing over the cabbage mixture, and toss to combine. Cover with plastic wrap, and place in the fridge for an hour or so to let flavors develop. When ready to serve, garnish with the cashews and diced apple. Enjoy!

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