summer food :: asian slaw

lately, i'm using all my kale for green juice,

so my summer standby, asian kale slaw,

has become simply

asian slaw.

make it like this:

1. chopped cabbage & other brassicas

brassicas = kale, collards, broccoli, cauliflower.

for the slaw in the picture, i used a base of chinese cabbage

and added grated kohlrabi & cauliflower.

2. dressing with an asian twist

2 parts canola oil + 1 part soy sauce + 1 part seasoned rice vinegar

plus a few drops of sesame oil

and if you're feeling fancy: dry mustard, garlic, salt, pepper

3. extras

i added sliced almonds,

but crunchy noodles would be awesome.

top with some grilled tofu for a perfect vegan dinner.

♥