So I’m extremely obsessed with salads or finding new ways to enjoy raw foods – and that’s something I think we can always practice more of.
But what honestly inspired me to create this recipe was exploring outside the usual curries, roasted veggies…the every day staples I’m used to making. I think cooking is a really great way to learn new cultures and just try new palettes and new ways of creating dishes.
Anyways, as with everything I share, this recreated version of the Asian slaw turned out to be the ultimate experience, hence the title. Probably the only time I’ll feel this confident to come out with such a bold statement but my recipe checks out, so…
Not gonna lie, this makes a huge serving so I highly recommend getting a salad spinner if you don’t have one already. It’ll just make things that much easier, I promise.
- salad spinner
- Cutting board
- Measuring cups
- Whisk (optional)
- 3 cups green cabbage chopped
- 3 cups red cabbage chopped
- 3 cups carrots shredded
- 1 yellow pepper cut into strips
- 1/4 cup jalapenos diced
- 1 cup cilantro
- 1/2 cup sesame seeds
- 3 mandarin oranges
- 1 cup green onion chopped
- 1 cup almond slices
- Chow mein noodles
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 tbsp maple sauce
- 1/2 cup hoisin sauce
- 1 tbsp ginger diced
- 1/3 cup extra virgin olive oil
- Shred green and red cabbage into small, edible pieces.
- Cut yellow pepper into strips.
- Cut carrots into matchsticks.
- Chop green onions.
- Wash vegetables and strain in salad spinner.
- In a small mixing bowl, add extra virgin olive oil, rice vinegar, soy sauce, maple syrup, hoisin sauce, and ginger. Whisk together until smooth. Add a few pinches of salt and pepper to bring the flavour home.
- Empty salad from strainer into the actual bowl and add slaw mix.
- Stir in sesame seeds and almond slices.
- Add mandarin oranges and toss gently.
- Pour slaw mix, gently stirring (to avoid bursting oranges) until even.
- Refrigerate for 1 hour. Serve cold and top with chow mein noodles for a non-gluten-free option.