ASIAN COLESLAW
I was visiting my sister and she made this coleslaw. WOW!! If you have never been a fan of coleslaw, you will be after this. This is the time of year to make use of the fresh flavours coming from the garden. Not mine, but from the farmer market. The cabbage and carrots taste incredible at this time of year. It’s worth the trip.
This recipe is from Well Fed 2. I have made a few changes, just because I didn’t have fresh basil or parsley in the house. Feel free to experiment with it by using fresh basil or cilantro. Add some fresh bell peppers. They would work well too.
I added leftover Greek chicken from my Big Fat Greek Mess recipe below. It goes so well and adds the protein you need for a great lunch.
Give it a try. I know you be hooked, like me.
I added leftover Greek chicken from my Big Fat Greek Mess recipe below. It goes so well and adds the protein you need for a great lunch.
Give it a try. I know you be hooked, like me.
ASIAN COLESLAW
Keywords: raw salad paleo gluten-free nut-free paleo sugar-free vegetarian
Ingredients
- ⅔ cup mayo (use your favorite or homemade)
- ½ small red onion, grated (about 2 or 3 tbsp)
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- ½ tsp salt
- ¼ tsp pepper
- 1 small head of green cabbage, thinly sliced (You can use purple and green cabbage - I only had green, but the colors would be fabulous!)
- 3 large carrots shredded
- 1 tsp dried parsley
- ¼ tsp dried basil
- Optional: Greek Chicken - follow the link below
Instructions
Make the dressing and let sit while you assemble the salad.
Chop the cabbage thinly, shred the carrots.
Add the dressing, parsley and basil.
Mix the salad thoroughly so everything is well covered.
Now if you can let it sit for an hour, it will taste better. I didn’t - I just could wait to eat it!
This is one of those salads that will taste even better the next day. Perfect for leftovers or a salad you need to make ahead.
Enjoy!
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