Asian Coleslaw


  • 6 tbsp rice wine vinegar (or cider vinegar)
  • 6 tbsp oil
  • 5 tbsp tahini (or peanut butter)
  • 3 tbsp soy sauce (or Bragg’s aminos)
  • 3 tbsp coconut sugar or honey
  • 2 tbsp minced ginger – fresh
  • 1 ½ tbsp minced garlic
  • 9 cups any variety of cabbages
  • 2 bell peppers
  • 2 carrots
  • 6 green onions
  • ½ cup fresh cilantro


      In a medium bowl, whisk together vinegar, oil, nut butter, soy sauce, sugar, ginger and garlic.
      In a large bowl, mix the cabbage, bell peppers, carrots, onions, and cilantro.
      Toss both bowls together just before serving.
      Makes quite a bit, can half the recipe and still get a nice size bowl or salad.

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