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.

In­gre­di­ents

Asian Slaw

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

Gin­ger Vinai­grette

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)

Di­rec­tions

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.