Asian Slaw with Ginger-Garlic Dressing
This recipe was developed by Chef Megan Lambert at the American Association for Naturopathic Physicians Annual Conference and Expo 2019. For more on one of the main ingredients, check out the Swiss chard Color of Food pamphlet.
|Cabbage (Napa or red)||1 head|
|Swiss chard||1 bunch|
|Root vegetables (carrot, beet)||3 medium|
|Ginger, grated||1" piece|
|Garlic, minced||1 clove|
|Lime juice, fresh||1 each|
|Soy sauce||2 T|
|Rice wine vinegar||2 T|
|Sesame oil||¼ c + 2 t|
|Chile sauce (e.g. sriracha)||to taste|
|Sesame seeds||1 T|
- Finely shred cabbage, Swiss chard, and root vegetables.
- In a large bowl, whisk together the garlic, ginger, lime juice, soy sauce, rice wine vinegar, sesame oil, and chile sauce.
- Add cabbage, Swiss chard, and root vegetables and toss to coat.
- Chill and garnish with sesame seeds before serving.
Yields 4 -6 servings