Napa Slaw

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Nothing compares with fresh, raw vegetables, especially dressed with vibrant Asian flavors. Something about this mouthwatering combination is downright thrilling to the palate. Served in smaller portions, this slaw makes a stimulating appetizer as part of a multicourse meal. It should be eaten right away; but even wilted the following day, it still retains a lot of its original appeal.

Ingredients

Preparation

Combine the cabbage, carrots, celery, fennel (if using), red bell pepper, scallions, cilantro, hempseeds and sesame seeds in a large bowl.

Combine the lime juice, tahini, mirin, tamari, agave nectar, sesame oil, and Sriracha sauce in a small bowl. Whisk until emulsified. Pour over the vegetable mixture and toss thoroughly to coat. Serve at once.

Recipe by Alan Roettinger, private chef and cookbook author

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

Learn more about our recipes. View guidelines »

More about: cabbage, cruciferous vegetables, salad, vegetables

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Good salad

Good salad

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