Crunchy red cabbage, carrots and daikon tossed in a light ginger soy dressing. This is one of my favorite salads. I could probably eat it every day. It is excellent served alone for lunch or toss in some leftover tofu or shredded chicken for a more substantial dish. I often serve this salad as a side dish for fish or ginger glazed chicken or even veggie burgers. I love the addition of slivered almonds but you don’t have to put them in, you could also use peanuts. This coleslaw is always a hit at barbeques and potlucks. It is quick and easy to make ahead and keeps well out because it doesn’t have mayonaise.
Recipe:
- 1 head red cabbage
- 2 carrots
- 1 medium daikon radish
- 2 green onions
- a few tablespoons chopped cilantro and or mint
- slivered almonds, toasted as garnish
- 1/4 cup soy sauce (use wheat free for gluten-free recipe)
- 1/4 cup unseasoned rice vinegar
- 3 T agave nectar (more to taste if desired)
- 4 T seasame oil
- 1 heaping T fresh grated ginger
- 1 clove garlic
Method:
- Shred cabbage and julienne carrots and daikon either by hand or with a mandoline. Put in a bowl and add herbs and green onions.
- In a small bowl, mix together remaining ingredients (soy sauce through garlic). Toss enough dressing with salad to taste. Top with almonds and serve.
