Napa Cabbage Asian Slaw

Enjoy this refreshing, crunchy, Asian-flavor inspired slaw recipe. Don’t be afraid to sub what is in season for those snap peas! Thin beet slices, shredded carrots, blanched beans! Eat seasonally, not as the recipe dictates.

Adapted from Kalyn’s Kitchen

Ingredients

Dressing Ingredients:
1 T white wine vinegar or white balsamic vinegar
1 T Golden Monkfruit Sweetener, or sweetener of your choice (see notes)
1 tsp. soy sauce or Gluten-Free Soy Sauce (see notes)
1/2 tsp. crushed garlic puree or minced garlic
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree or minced ginger
1/4 tsp. Sriracha sauce or other hot sauce (more or less to taste)
1/3 cup mayo

1. Thinly slice Napa cabbage, then coarsely chop to make about 4 cups shredded cabbage.
2. Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas.
3. Trim both ends of radishes and cut in half lengthwise and cut into half-moon slices.
4. Slice green onions to make 1/2 cup.
5. Wash cilantro and spin dry or dry with paper towels, and then chop enough to make 1/2 cup chopped cilantro, or a bit more won’t hurt.
6. Put Napa cabbage, sugar snap peas, radishes, green onions, and cilantro into salad bowl.
7. In a bowl or glass measuring cup stir together the white wine vinegar, sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce. Whisk in the mayo until ingredients are well combined.
8. Toss salad ingredients and add enough dressing to coat ingredients, and toss again.
9. Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant). Add almonds to the salad and toss gently.
10. Serve immediately. At my house this never lasts long enough to know whether it will keep in the refrigerator!