JadziaDax

Asian Slaw

Ingredients
2 cups Napa Cabbage shredded
1 cup Sno Peas cut into 1 inch slivers
1 cup Daikon peeled and julienned 1/8 inch thick
1 tub Bamboo Shoots (water-pack) rinsed and drained
1 cup Organic Carrots shredded
1/2 cup Organic Bell Pepper (use Red Bell Pepper) diced 1/4 inch
1/2 cup Roasted Soy Nuts salted

Asian Slaw Vinaigrette
1 1/2 tablespoons
Ginger Root peeled and grated
1 1/2 tablespoons Sesame Oil
1/4 cup Soy Sauce
3 tablespoons Rice Vinegar
1 1/2 tablespoons Sugar
1 1/2 tablespoons Lime Juice
1/2 teaspoon Minced Garlic (1 clove)
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Preparation
Combine all the ingredients in a bowl, except for the Roast Soy Nuts and mix with the vinaigrette. Add the Roasted Soy Nuts and toss just before serving.

Asian Slaw Vinaigrette
In a small sauce pan over medium heat, combine sesame oil, ginger root, and garlic; stir and keep on heat for 2 minutes.

Remove pan and combine remaining ingredients.

Allow to cool.

Can be prepared up to 1 week ahead of time and refrigerated.

Servings: 4 - 6