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V.I. Holistic Nutrition

Raw Asian Slaw with Thai Peanut Dressing

7/23/2017

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This salad is huge so it’s great for barbecues and pot lucks.  If you are making it for your family and it will be in the fridge for a couple of days, omit the beansprouts and add dressing just before serving.

Salad Ingredients:
·         ½ head Napa cabbage, sliced
·         ½ head purple cabbage, sliced
·         2 carrots, grated
·         ¼ cup fresh basil, chopped
·         ¼ cup fresh cilantro, chopped
·         ½ cup bean sprouts (omit if you aren’t using the whole salad in one day)
·         ¼ cup raw almonds, sliced
·         2 Tbs. raw sesame seeds

Method:
1.    Add shredded Napa and purple cabbage, carrots, basil, cilantro and bean sprouts to a very large bowl.
2.    Add dressing and toss.
3.    Top with almonds and sesame seeds and lightly toss.

Thai Peanut Dressing Ingredients:
·         1 Tbs. soy sauce
·         1 Tbs. rice vinegar
·         1/3 cup quality peanut butter (no sugar or salt added)
·         ¾ cup coconut milk (carton, not canned)
·         1 Tbs. honey
·         1 clove garlic, peeled
·         ½ inch fresh ginger
·         ½ tsp. chili flakes
·         ½ tsp. salt
​
Method:
1.    Add all ingredients to a NutriBullet cup or blender and blend until smooth.
2.    Store in a sealable glass container.

Go here to print this recipe:  recipe_raw_asian_slaw_with_thai_peanut_dressing.docx
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