Asian Coleslaw

• 4 Servings

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Total Time: 15 minutes

Adopted from Hedonism Eats.

Lightly dressed with olive oil, salt and a creamy sauce, this grilled sweet potato recipe is the super-easy side dish you didn’t know you needed.

Ingredients

Lime-Garlic Dressing

• 1 large garlic clove

• Small pinch of salt

• 2-3 Tbsp freshly squeezed lime juice, to taste

• 2 Tbsp sugar

• 2 Tbsp fish sauce or coconut aminos

• 2 Tbsp rice wine vinegar

• 2-4 Tbsp sesame oil

• ¼ tsp freshly ground black pepper, or more to taste

• Very finely minced fresh chilies (Thai, bird’s eye, serrano, or jalapeno) to taste

Slaw Base

• 5 cups (about 10 oz) finely shredded fresh green cabbage (“angel hair” cut)

• 1 cup finely shredded fresh (or pickled) carrots

• 1/2 cup of Fresh Herbs - Shiso, Cilantro, Thai Basil, and or Mint

• ¼ cup green onion, fried shallots, sesame seeds or chopped toasted peanuts (optional)

Instructions

• Make the dressing - Use the flat side of a chef’s knife to crush the garlic clove with a pinch of salt. Pound (carefully!) on the flat side of the knife , and then mince as finely as possible to create a paste. Put the garlic paste in a small non-reactive mixing bowl. Whisk in the remaining ingredients, adjusting sourness (lime/vinegar), richness (oil), and spiciness (chilies and pepper) to taste. Let it sit a bit if you can, so the flavors have time to meld.

• Make the Salad base - Shred and mix the cabbage and carrots in a large mixing bowl that gives you room to toss the salad. Finely chop the fresh herbs sprigs. Add the herbs to the cabbage in the bowl.

• When you’re ready to eat, toss the salad base thoroughly with the dressing. Add diced green onions, fried shallots, sesame seeds or chopped peanuts, as desired. Enjoy!