I love coleslaw and this past weekend I was in the cities at a local Whole Foods and found a really good Asian Coleslaw that didn’t have the ingredients unfortunately that I could eat. So I decided to take matters into my own hands and create a version that would taste delicious and make me feel great too!
Ingredients:
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons coconut oil (melted)
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots, grated
4 green onions, sliced
1/2 cup of sliced water chestnuts, rinsed and drained
1/3 cup raw diced cashews
1 teaspoon of ginger
1 tablespoon of gluten free thai peanut sauce
Directions:
Whisk together mustard, honey, and rice vinegar in a small bowl.
Slowly whisk in melted coconut oil and sesame oil until well blended.
Add cabbage, carrots, green onions, water chestnuts and raw crushed cashews.
Toss to combine. Cover and Chill until ready to serve.
Enjoy!
Fit Chic
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