Asian Coleslaw with Rice Vinegar Dressing
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Ingredients - Salad
1 head of green cabbage, shredded 1/4 cup chopped green onion 1/2 cup sunflower seeds 1 or 2 shredded carrots crunchy Chow Mein noodles ( for gluten free - leave out or use gluten free Chow Mein noodles) (optional) 1 cup sliced almonds ¼ cup sesame seeds 2 tsp oil Rice Vinegar Dressing - recipe below |
Steps - Salad
Ingredients - Rice Vinegar Dressing
1/2 cup rice vinegar
1/2 tsp paprika
1/2 tsp salt and pepper
2 tablespoons oil – again – I substitute orange juice or apple juice for more than half of the oil.
1/4 cup sugar - I don’t use this much, more like 2 tablespoons or less. Try it to taste. You can also substitute a little orange or apple juice instead and mix with a little sugar.
- Squeeze all the cabbage with your hands, almost kneading it. This helps release those pesky gases and makes it so much easier to digest.
- Saute’ almonds in oil. (I don’t use that much oil – you can use less oil and add-in a spoonful of apple juice or orange juice instead.) Add sesame seeds and stir until golden.
- Pour over shredded cabbage; then pour on Rice Vinegar Dressing (recipe below). Stir all. Top with crunched up chow mein noodles.**
Ingredients - Rice Vinegar Dressing
1/2 cup rice vinegar
1/2 tsp paprika
1/2 tsp salt and pepper
2 tablespoons oil – again – I substitute orange juice or apple juice for more than half of the oil.
1/4 cup sugar - I don’t use this much, more like 2 tablespoons or less. Try it to taste. You can also substitute a little orange or apple juice instead and mix with a little sugar.
- Mix together all ingredients.
