Asian Slaw Salad

Ingredients:

• 1 small head of green cabbage, thinly sliced
• 1 large carrot, peeled and grated
• 1 red bell pepper, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup sliced almonds, toasted
• 1/4 cup roasted sunflower seeds
• 1/4 cup dried cranberries

For the dressing:

• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon honey or agave nectar
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes

Instructions:

1. In a large mixing bowl, combine the cabbage, carrot, bell pepper, red onion, cilantro, almonds, sunflower seeds, and dried cranberries.
2. In a separate small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey or agave nectar, garlic, ginger, and red pepper flakes until well combined.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

This Asian Slaw Salad is a refreshing and crunchy salad that’s perfect for a quick and healthy lunch. Made with thinly sliced green cabbage, grated carrot, red bell pepper, and red onion, this salad is packed with nutrients and antioxidants. The dressing is made with a combination of rice vinegar, sesame oil, soy sauce, honey, garlic, ginger, and red pepper flakes, giving the salad a sweet and savory flavor with a hint of spiciness. Topped with toasted almonds, roasted sunflower seeds, and dried cranberries, this salad is both delicious and satisfying.