Several participants in my yoga class were raving about a popular version of Asian slaw and handed me a copy of the recipe. I admit that I love this dish when it is served to me at other people’s homes. However, seeing the actual ingredients, such as 1 cup of sugar and 1 cup of oil, practically gave me a heart attack! I promised to return with a healthier version. This is my creation; Revolutionary Healthy Asian Slaw. I knew it was a hit when, after posting it on my blog, a friend actually brought it to a potluck lunch at MY house!
- Prep Time
- ½ (5-ounces) bag matchstick carrots
- 1 red pepper, diced
- 1 (12-ounce) bag coleslaw mix: Choose from broccoli slaw, regular coleslaw, or fancy options like Asian slaw with kale and snow peas.
- 2 handfuls slivered almonds (raw, unsalted)
- 2 handfuls sunflower seeds (raw, unsalted)
- ¼ cup brown rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup (up to ¼ cup, depending on how sweet or acidic you like your slaw)
- ¼ teaspoon ground ginger from a glass jar (taste and see if you want to add another ¼ teaspoon)
Mix all salad ingredients in a large bowl. In a separate bowl, mix the dressing ingredients. Pour over the salad and mix well. Add the slivered almonds and sunflower seeds and gently mix the salad again. If possible, let it marinate in the fridge for several hours before serving.
This recipe is reposted with permission from The Healthy Family, Healthy You Cookbook, by Natasha Rosenstock Nadel.