(that's the old version.....it really doesn't look too good does it?.....then try the below recipe!)
I love the crunchy texture of coleslaw! Whether it be drenched in a cream sauce, or lightly flavored it's just a favorite.
Since I can no longer have that delicious creamy mayonnaise dressing anymore, I concocted a special asian slaw that really hit the spot.
(Now....you can either eat this whole batch like a salad-which I do, or it can be a side for any asian/normal meal!)
3 Cups fresh cabbage-shaved or chopped
3 TB. Gluten Free Tamari or soy sauce
3 TB. Agave Nectar or maple syrup
1 Cup Shredded Carrot
1/2 Cup. Purple Cabbage-Shaved or chopped
1/4 tsp. sea salt
3 TB. Toasted sesame oil
Lime juice to taste-optional
1 tsp. Sesame seeds-white or black
Mix the cabbage and carrots together. Add the wet ingredients and toss VERY well till everything is incorporated.
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