1/2 Red Cabbage, shredded
1/2 White Cabbage, shredded (Approx 6-8C Shredded Vegetables)
2 Spring Onions, julienned
Pinch of Chili Flakes (optional)
Juice of 1 Lime (Approx 2T)
1” Fresh Ginger, Minced
3T Brown Rice Vinegar
1T Tamari
1/2t Coconut Sugar (or other sweetener)
1t Sesame Oil
1T Neutral Oil
1/2C Chopped Toasted Cashews (optional)
1/2 White Cabbage, shredded (Approx 6-8C Shredded Vegetables)
2 Spring Onions, julienned
Pinch of Chili Flakes (optional)
Juice of 1 Lime (Approx 2T)
1” Fresh Ginger, Minced
3T Brown Rice Vinegar
1T Tamari
1/2t Coconut Sugar (or other sweetener)
1t Sesame Oil
1T Neutral Oil
1/2C Chopped Toasted Cashews (optional)
Combine the shredded cabbage and green onions in a large bowl. Add all the remaining ingredients and mix well. This salad benefits from sitting at room temperature for a while to allow the flavours to mingle and the cabbage to slightly soften. I added some toasted cashews to the leftovers and would recommend it!
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