Summer Coleslaw

This salad is full of raw colour, which means it’s loaded with vitamins and minerals.

The bell peppers provide vitamin C, which is essential for your immune system; while the carrots give you an abundance of vitamin A, which is needed for continued good vision and cell growth. Enjoy this vibrant Asian inspired slaw all year round as a colourful side or flavourful main event!

Ingredients (makes about 8 cups)
Salad:
2 cups of Napa cabbage, finely sliced
2 cups of red cabbage, thinly sliced
2 red peppers, thinly sliced
3 carrots, julienne sliced
2 cups bok choy, sliced (mostly white and some green parts)
Small bunch chives, chopped in 1-inch pieces
3 Tbsp. of raw sesame seeds

Dressing:
2 Tbsp. Braggs liquid aminos
2 Tbsp. extra virgin olive oil
Juice of ½ a lemon
1 Tbsp. toasted sesame oil
2 tsp. grated ginger
2 tsp. raw sesame tahini
Celtic sea salt to taste

Dressing:
2 Tbsp. Braggs liquid aminos
2 Tbsp. extra virgin olive oil
Juice of ½ a lemon
1 Tbsp. toasted sesame oil
2 tsp. grated ginger
2 tsp. raw sesame tahini
Celtic sea salt to taste

Directions

1. Combine all vegetables in a large bowl.
2. Whisk all dressing ingredients together in a measuring cup.
3. Pour the dressing all over the vegetables and toss well to coat. Serve immediately and enjoy!