We recently watched a documentary about diets that claimed if you wanted to count anything in your diet it should be fibre, not calories or carbs. This tasty Asian inspired slaw is definitely a fibre rich lunch and the tangy sauce will make you want a second helping.
Tangy Asian Slaw
Course: LunchCuisine: Vegan, AsianDifficulty: Easy4
servings20
minutes20
minutesWe recently saw a documentary that suggested that if you want to count anything in your diet, count your fibre intake. Well this salad will definitely tick the fibre box with a two cup serving giving you 5 or 6 grams. The toasted almonds along with the tangy, sesame dressing make this a winner every time, and it’s surprisingly filling for a salad!
Ingredients
6 cups of shredded cabbage
1 red pepper thinly sliced into strips
1 or 2 shredded carrots
1/2 cup of almonds sliced or slivered (toasted is even better)
6 green onions finely chopped
- For the Dressing
3 Tbsp of olive oil
1 Tbsp of sesame oil
1 Tbsp of maple syrup
3 Tbsp of soy sauce
1 Tbsp of rice vinegar or white wine vinegar
1 clove of minced garlic
1 Tbsp of fresh ginger minced
Pinch of salt
Pinch of red pepper flakes or a Tsp of sriracha
Directions
- Finely cut/slice the cabbage and add to a large serving or salad bowl.
- Cut the red pepper into thin bite sized slices and add to the bowl.
- Shred the carrot and add to the bowl.
- Add the almonds to the bowl.
- Add the dressing, toss well and serve.
- For the Dressing
- Mix all of the ingredients in a small bowl and mix well.