Asian Slaw

This slaw is best served after sitting for a few hours or even covered overnight in the fridge. It's pretty  light on the dressing which keeps you wanting more, but if you like your slaw with more dressing, by all means you can double it or even serve extra on the side. 

Mix the dressing ingredients in a bowl, then toss with the slaw to combine. 

The Slaw
1/4 small head Red Cabbage, shredded
1/3 medium head Green Cabbage, shredded
1 Carrot, julienned
1/4 Red Pepper, julienned
1/4 Yellow Pepper, julienned
3 Scallions, sliced
2 Red Chili Peppers, sliced (optional for heat)

The Dressing
2 TBLSPS Soy Sauce
2 TBLSPS Maple Syrup
2 TBLSPS Rice Vinegar
1 TBLSP Sesame oil
1 inch piece of Ginger, minced
2 cloves Garlic, minced

The Garnish
1/4 cup, Cashews, slightly crushed


Approximately 22 grams unsaturated fat/4 grams saturated fat for the ENTIRE BOWL.