I wanted to share with you all, this recipe for asian slaw that I’ve been making like a mad woman, all summer! I super love this recipe because it keeps well in the fridge and I can prep it ahead of time (just leave the dressing off until you eat it!). It pairs well with any leftover protein you have around. Lately, I’ve been enjoying it over some warm brown rice, with leftover chicken.

Although it’s getting chilly, cabbage will be in season awhile longer. Cabbage also lasts a long time in your fridge (I think I’ve kept it for a few weeks!), and can be used to mix into a regular salad, or stir fry

Here are some amazing health benefits of cruciferous veggies, like cabbage.

If you’re menopausal and struggling with symptoms, eating cruciferous veggies daily, is my top recommendation! There is a compelling study showing the drastic decrease in symptoms from menopause in women who ate cruciferous veggies daily.

Easy Asian Slaw: 

Ingredients:

• 1 Head napa cabbage, shredded
• 1/2 head purple cabbage, shredded
• 4 carrots, shredded
• 1/2 bunch cilantro
• 1/4 cup tamari (gluten free) or soy sauce (not gluten free)
• 2 Tbs dark toasted sesame oil
• 1/4 cup white rice vinegar
• 1/4 cup olive oil
• 1 frozen grated ginger cubes (optional)
• 2 frozen grated ginger cubes (optional)
• 1 Tbs sugar
• Sesame seeds (optional)

Instructions:

1. Put the following in a large pot or bowl. This recipe makes a lot! You might want to use just one cabbage if you don’t have help eating this.
2. Chop the napa cabbage into thin half moon pieces. Break them up a little with your fingers, if you’d like.
3. Chop the red cabbage thin. If you have a food processor, you could use it for the purple cabbage and the carrots.
4. Shred the carrots unless you bought them pre-shredded.
5. Chop up the cilantro (you don’t have to remove all the stems, just chop them up with the leaves).
6. Add all the remaining ingredients to a blender cup and blend well.
7. Dress the slaw with the amount of dressing you like. Toss it and top with sesame seeds.
8. Store leftover dressing separate, in fridge.

If you’re into the slaw like am, here’s another recipe from awhile back: Tangy Citrus Slaw

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