Crunchy Asian Slaw
This crunchy asian slaw is SOOO good and also quick and easy to make, my favorite combination!! Although I usually like to make everything from "scratch", this is a good recipe to cheat on and use a bag of pre cut cabbage slaw, it saves so much time. But if you insist, as I sometimes do, chop your own cabbage, add a couple of grated carrots, and you will enjoy even fresher flavors. The crunch of the sunflower seeds and small chunks of peppers make this "chop" style slaw salad very crisp and crunchy, add the sweet and tangy of the dressing and you will want to add this to your regular meal planning!
IN A LARGE BOWL -
4-6 cups of slaw mix or chopped cabbage
1 1/2 cups chopped cilantro
1 1/2 cups small cubed peppers - red, orange, or yellow
2 Tbls very finely chopped red onion
2/3 cup sunflower seeds
2 grated carrots (optional)
VINAIGRETTE - Whisk together:
1/3 cup avocado and/or light olive oil
2 Tbls agave
3 Tbls rice vinegar
1 tsp ea salt & pepper (or to taste)
This can be prepared early in the day, then place all the chopped ingredients in a large bowl or ziploc bag. Whisk together the vinaigrette and set aside separately. Add the dressing and sunflower seeds together right before serving. This vinaigrette recipe is also the base for my Asian Chicken Salad, so if you love this and are looking for a main dish salad with some added protein, you will want to try that one also!
