Asian Inspired Raw Coleslaw
This coleslaw recipe is a healthier, fresher, perhaps tastier spin on an old picnic staple!
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- 2 cups green cabbage, julienne cut
- 2 cups red cabbage, julienne cut
- 1/2 cup alfalfa sprouts (used garlic sprouts)
- 1 green onion, chopped
- 1 tsp sea salt
- white sesame seeds
- 1/2 apple cider vinegar
- 1 tbsp fresh ginger (pulp)*
- 2 tbsp lime juice
- 2 tbsp Naked Coconuts Soy-Free Seasoning Sauce
- 1/2 tbsp honey
- 2 tsp sesame oil
Sprinkle salt onto bowls of cabbage separated by colour (to prevent the green cabbage from turning pink). Massage the salt into the cabbage till it starts to look limp or slightly wilted. The salt helps to release some water from the cabbage (which will be drained out later).
Leave the cabbage for 15 minutes – 3 hours.
*To get ginger pulp, first break off the portion needed. Wash and remove the skin by using a spoon to scrape it off.
Combine all the dressing ingredients in a bowl and mix till combined.
Once, the cabbage has rested, drain, and combine both cabbages, alfalfa sprouts and green onions in a bowl. Pour dressing over top, give it a good toss, sprinkle sesame seeds and enjoy!