Light and Crisp Asian Slaw

Hey y'all! There are a few things out there in the world that excite me as much as a delicious and HEALTHY snack or side dish. We all have been there, the chips vs carrots and hummus debate. You go to the pantry or fridge and you stare into them waiting for something to jump out and say, "eat me!"

Well, in our house the snacks are always plentiful, but not always healthy. Recently though, we have begun to have healthier options on hand for all cravings. I have made granola for sweet cravings, a bean salad for a salty fix, and now I will share an Asian slaw that attacks both salty and sweet cravings seamlessly.

This slaw was a recipe I created after enjoying a meal at a BBQ spot in Brooklyn. I feel that the veggies mix well with the peanut butter and vinegar based dressing. I have experimented with different combos, but this is the classic prep.

Ingredients:

For Slaw:

2 heads red or green cabbage, shredded.
1 pepper of choice, thinly slice into matchsticks
2 medium carrots shredded, about a cup
1/2 head of chopped bok Choy (optional)
1 can baby corn (optional)
1/4 cup sesame seeds

Dressing:

1/4 cup all natural peanut butter
1/4 cup soy sauce
1/2 cup rice wine vinegar
1/8 cup sesame oil
Salt and pepper to taste

These measurements are the amounts that I like for my slaw, but you should feel free to adjust veggies and dressing how you like it.

Chop and shred all veggies and place in a large bowl.

Set aside and prepare dressing either with an immersion blender or with a bowl and wisk. I always opt for the hand blender.

Combine all ingredients for dressing until it has a golden tone to it.

Toss to combine in bowl and set aside. Using tongs, toss every 10 minutes for 1 hour until wilted and dressed. Toss sesame seeds in.

Store in fridge for 3-5 days or until consumed :)

Happy eating everyone!