Tangy Asian Veggie Slaw and Ginger Vinaigrette
This quick healthy recipe is a great way to add more veggies into your daily meals. Loaded with crunchy veggies like red and white cabbage, carrots, sweet peppers with elevated flavours coming from the fresh chives and toasted sesame seeds, this colourful salad. The ginger vinaigrette is the best! Made with ingredients you already have in your kitchen , this sauce adds elements of sweetness, spice and a hint of tartness that your tastebuds will love. Pair this slaw with rice, noodles, fish, tofu, chicken or as a taco filling and burgers.
2 cup red cabbage
2 cup white cabbage
1 cup carrots
1 cup sweet peppers
3 stalks of chives (sliced)
2 sprigs parsley
1/4 cup Toasted sesame seeds
1/4 cup olive oil
1 tablespoon finely grated fresh ginger
2 tablespoons apple cider vinegar, to taste
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon red pepper flakes (optional)
Using a sharp knife, cut the vegetable into long thin strips, similar to matchsticks.
Toss slaw veggies together in a large bowl or container and ensure all the vegetables are evenly distributed.
Start to prepare your vinaigrette by pouring all vinaigrette ingredients in a medium glass bowl and thoroughly whisk together for 2 minutes.
Pour vinaigrette over the slaw and toss well.
Garnish with sesame seeds.
Asian will keep up to 2-3 days in the fridge.