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Asian Slaw with Red Chili "Peanut" Dressing

  • Recipe Submitted by on

Category: Chili, Asian

 Ingredients List

  • 5 cups chopped Napa cabbage
  • 1 cup chopped purple cabbage
  • 4 carrots, julienne cut (This is my favorite tool for that: peeler, julienne blade )
  • 4 scallions, sliced
  • 3 oranges, supremed (or sliced)
  • Dressing
  • 3 tablespoons water
  • 2 teaspoons golden flax, freshly ground
  • 2 tablespoons raw almond butter
  • 2 tablespoons Braggs Liquid Aminos, or low sodium tamari
  • 1 tablespoon grade B pure maple syrup
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon garlic chili sauce (see below)
  • Raw HOT Chili Garlic Sauce
  • 6 fresh hot chilies, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon Himalayan salt
  • 1 1/2 teaspoon coconut crystals (or sweetener of choice)
  • 1 1/2 tablespoons raw apple cider vinegar

 Directions

1. Toss all ingredients in large bowl.

2. Pour dressing over cabbage mixture and stir to coat.

3. Combine ground flax and water and let stand until softened.

4. Combine flax mixture with all other ingredients. Whisk until smooth.

5. Put all ingredients in food processor and pulse until a coarse texture is achieved. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.

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