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Asian Slaw - Red Cabbage, Carrot, Chilli, Lime & Sesame

The Balanced Kitchen
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Ingredients
  

  • 2 leaves savoy cabbage washed stalks removed
  • 1/2 red cabbage washed
  • 1 large carrot washed or peeled if not organic, tops removed

DRESSING

  • 1 tbsp tamari
  • 2 tbsp sesame seeds
  • 1 tsp rapseseed oil
  • 1 juiced lime
  • 1 tsp sesame oil
  • 1/2 tbsp rice malt syrup or Maple syrup
  • 1/4 tsp chilli flakes optional

Instructions
 

  • Begin by making the dressing. Add all the dressing ingredients into a jug and stir to combine. Leave to one side while you prepare the other ingredients.
  • You may find it quicker to place your red cabbage into a food processor with the grating blade as it will take seconds to finely shred. If you do not have a food processor, simply shred it finely using a sharp knife. Add it to a large bowl.
  • Roughly chop the savoy cabbage leaves and add to the bowl with the red cabbage.
  • Using a peeler, shave the carrot into long strips, directly into the bowl.
  • Now stir in the dressing until evenly coated.
  • The slaw benefits from being left to marinate for at least a few hours or preferably overnight in the bowl (covered), in the fridge, as it will soften the cabbage and infuse the flavours.
  • Eat the slaw alone as it is or use it to top baked potatoes or add to other salad ingredients in a buddha bowl.

Notes

This will keep for up to 3 days in the fridge in a suitable, lidded container
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