Asian Coleslaw

There is nothing more refreshing on a warm summer day then some cool coleslaw.


For The Salad

Mix in a salad bowl:

4 cups napa or green cabbage, shredded
1 cup kale, torn or cut into small pieces
1/2 cup carrots, shredded
1/4 cup radicchio, shredded


For The Dressing

Put the following in a blender or food processor:

1 1/2 Tbsp rice vinegar
1 Tbsp sugar
1 Tbsp extra virgin olive oil

1 Tbsp onion, minced
1/2 Tbsp soy sauce (gluten-free)
1 tsp fresh cilantro leaves (or to taste)
3/4 tsp garlic clove, minced
1/4 tsp ginger, minced
1/4 cup soft tofu

Dash of crushed red pepper flakes


Stir the dressing into the salad. Refrigerate serve chilled. Optional - sprinkle toasted sesame seeds over top before serving. Serves 4