Thai Slaw
Makes 6 servings

This combination of herbs and crunchy veggies is wonderful as a main dish or as a side for grilled chicken or fish/shrimp.
Let your food processor grating blade do the work for you.

 

 

 

 

 

Ingredients
For the Salad
4 Cups red cabbage, grated or sliced fine
2 red radishes, grated
4 carrots, grated
5 scallions, chopped
½ Cup fresh cilantro, chopped
½ Cup fresh basil, chopped
½ Cup fresh mint, chopped

For the Dressing
zest of 2 limes
1/4 Cup fresh lime juice (about 3 limes)
1/4 Cup olive oil
2 Tablespoons tamari soy sauce or coconut aminos

1 Tablespoon fresh ginger root, grated
1 Tablespoon garlic (about 2 cloves) finely minced
a few pinches of coconut sugar or 3 drops stevia

2 Tablespoons brown rice vinegar, or additional lime juice
1/2 teaspoon red pepper flakes or 1/2 teaspoon chopped jalapeno pepper without seeds (optional)
½ Cup chopped roasted almonds for garnish

Method
Combine dressing ingredients (except almonds) in small mixing bowl and whisk to mix. Set aside.
Prepare and combine all vegetables and herbs in a large mixing bowl. Toss to mix
Pour dressing over vegetables and toss well to mix. If you can wait 30 minutes, flavors will bloom and taste even better.
Keep roasted almonds on the side and add just before eating