Ginger Asian Coleslaw

Name: Ginger Asian Coleslaw
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Vegan
Ingredients: 1 tbsp Olive Oil; 1 tbsp Maple Syrup; 1 tsp Sesame Oil; 1 tbsp Apple Cider Vinegar; 2 tbsp Tamari; 1 tbsp Rice Wine Vinegar; 2 tbsp Almond Butter; 2.50 inch piece of ginger, grated; 1 clove of garlic, minced; 0.25 tsp cayenne pepper; Zest and juice of one medium lime (about 2-3 tbsps lime juice); Sea salt and pepper to taste

This Vegan Crunchy Ginger Asian Slaw has a super tangy taste, and is combined with fresh ginger, lime and cilantro. Perfect for a side dish or topping for burgers, tacos, wraps, etc.

1 tbsp Olive Oil

1 tbsp Maple Syrup

1 tsp Sesame Oil

1 tbsp Apple Cider Vinegar

2 tbsp Tamari

1 tbsp Rice Wine Vinegar

2 tbsp Almond Butter

2.50 inch piece of ginger, grated

1 clove of garlic, minced

0.25 tsp cayenne pepper

Zest and juice of one medium lime (about 2-3 tbsps lime juice)

Sea salt and pepper to taste

Put all of the dressing ingredients into a small blender cup and blend until smooth.

Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mix and toss to combine.

Put the coleslaw in the fridge for at least 1 hour to let the flavours meld. Serve chilled.