Slaw With Chili, Ginger & Tamari Dressing

Slaw With Chili, Ginger & Tamari Dressing

Details

Prep Time:  30 minutes
Cook Time:  2 minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  4

Rating:
[Total: 1   Average: 5/5]

I’ve been making this slaw for many years and it’s safe to say that it is a firm favorite. Prepared with lots of fresh ingredients and tossed with a thick Asian dressing it’s packed with flavor and delivers a satisfying crunch. Make a big batch and keep it in the fridge for lunches.

  • 3 Medium Carrots (Grated)
  • 3 Raw Medium Beetroots (Grated)
  • 1/4 Of Small Red Cabbage (Shredded)
  • 1/4 Of Small Green Cabbage (Shredded)
  • 1 Red Pepper (Seeds Removed/Finely Sliced)
  • 1/2 Red Onion (Finely Sliced)
  • 1 Small Bunch Fresh Mint (Roughly Chopped)
  • 1 Small Bunch Fresh Coriander Leaves (Roughly Chopped)
  • 1 Red Chili Pepper (Thinly Sliced)
  • Dressing
  • 1/2 Cup Dark Soy Sauce Or Tamari
  • 1/3 Cup Honey
  • Juice Of 4 Large Limes
  • 1 Tablespoon Sugar
  • 2 Garlic Cloves (Crushed1//Finely Chopped)
  • 1 Inch Piece Fresh Ginger Root (Peeled/Finely Chopped)
  • 1/2 Cup Cashews
  1. Make the dressing by putting all of the ingredients, minus the cashews, into a small-size pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes. Remove from heat and set aside to cool.
  2. Place cashews into food processor. Pulse until smooth. Add the cooled soy mixture and pulse until smooth. Transfer to bowl and set aside.
  3. In large-size bowl combine carrots, beetroots, red cabbage, green cabbage, red pepper, onion, mint, coriander, and red chili pepper. Toss lightly. Drizzle with dressing and toss lightly.
  4. Serve immediately or chill until ready to serve.
  5. Serves 4
  6. Prep Time: 30 Minutes Cook Time: 2 Minutes Total Time: 32 Minutes
  7. “Work With What You Got!”
  8. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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