Sweet Ginger Slaw
- 1/2 red cabbage, sliced into fine ribbons
- 15-20 Brussels sprouts (depending on size), sliced into shreds
- 2 medium carrots, julienned
- 1 cup cooked edamame
- 1/4 cup black sesame seeds, toasted
- 1 tablespoon raw ginger, peeled
- 1-2 cloves garlic
- 1 tablespoon tamari or liquid aminos
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons maple syrup (depending on how sweet you like it)
- Begin by preparing your vegetables and adding them to a large bowl. Slice the cabbage into fine ribbons. Cut the bottoms off of the sprouts, slice them in half, and then dice them lengthwise. This will give you little brussels sprout shreds. Julienne the carrots into matchsticks and then mix all together with the edamame.
- In a mini food processor, add the ginger and garlic and pulse until very finely processed; you want them to be as paste-like as possible. Add the remaining dressing ingredients and blend until well combined.
- Pour the dressing over the veggies and massage with your hands for a minute or so until everything is well coated. Allow to sit for at least an hour to allow flavors to meld.
- Heat a dry pan over a medium heat and add sesame seeds, allow to toast gently for a few minutes until fragrant. If they start to pop then your pan is too hot! Serve salad with a few tablespoons of sesame seeds sprinkled on top.
Jessica Murnane http://www.jessicamurnane.com/