Chopped Asian Cabbage Slaw

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Another great week & produce rescue box from Perfectly Imperfect Produce. When I was a kid, my mom used to buy the bagged salad mix, and my favorite was the Asian Chopped Salad. I love the crunchy cabbage and the sweet sesame dressing, with roasted nuts, and some crispy wontons! I used a ton of my veggies from my PIP box to recreate a healthy & homemade spin on one of my favorites, and I hope you love it, too!

Asian Cabbage Slaw
serves 4-6

1/2 a head of cabbage
1 zucchini
1 mango
1 carrot
1/4 cup fresh cilantro
1/4 cup roasted peanuts

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1/4 cup red wine vinegar
1/4 cup olive oil
1 Tablespoon sesame oil
1 tsp. fresh or dried ginger
2 Tablespoons honey
1 teaspoon sesame seedsDirections

1. Whisk together ingredients for dressing. Set aside.
2. Thinly slice cabbage and add to a large bowl. Thinly slice the rest of your veggies. I used a mandolin, but you can use a sprilizer, or just thinly slice with a knife. You want everything to be roughly the same size. Peel the outer skin of your mango, and make 4 cuts off of the inner pit, slice the fruit into similar sized pieces as your veggies.
3. Toss all veggie mixture with dressing, cilantro, and roasted peanuts. Serve as is, or let sit for 30 minutes to absorb the flavors! I like to eat this as a side dish with dinner, or add shredded chicken to salads for lunch prep for the week!

Hope you love this re-make as much as me!
Let me know what you think!



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