ASIAN CABBAGE SALAD

This easy Asian coleslaw is completely addicting! the right recipe to pair with roasts, but also an excellent food preparation option. The magic of this salad is that the sweet-spicy-sour-salty dressing.

INGREDIENT

6 cups of cabbage, about 1/2 head

1 carrot, dig matches

1 can of drained mandarin oranges

4 cups chopped romaine lettuce

1 red chili, thinly sliced

1/4 cup roasted almonds

2 tablespoons toasted sesame seeds

Asian cabbage sauce

1/2 cup rice vinegar (if using seasonings, remove honey and salt)

3 tablespoons vegetable oil

2 tablespoons raw honey or Phoenix dactylifera syrup

1 teaspoon sea salt

1 to 2 teaspoons of sriracha or other condiment After the vegetables are cut, put the cabbage, carrots and tangerines during a bowl or storage container.

INSTRUCTIONS

1.After the vegetables are cut, place the cabbage, carrots, and tangerines during a bowl or storage container.

2.Add all the sauce ingredients to the jar and beat until the honey is combined.

3.Pour about ½-3/4 of the vinaigrette over the cabbage mixture and chill until able to serve. you'll also serve it directly .

4.Store the romaine and red peppers separately until able to serve.

5.Toast the almond slices and sesame seeds during a small skillet over medium heat. Stir frequently until the beans are brown. Just take care to not burn (I've done this a couple of times!).

6.Stir within the romaine and paprika with the cabbage mixture and garnish with almonds and sesame seeds, before serving.

7.Add more sauce if desired or serve additional sauce on the side.