sesame slaw

Sorry it's been so long! Life has really piled itself on these last few months. I spent the summer studying for my Sports Nutrition Certification through the ISSN (International Society of Sports Nutrition), which I passed right before going to the mainland for two weeks! Woo hoo! The mainland was a blast; tons of hiking in Utah and Idaho, swimming in the lake,  and spending time with old friends.

Since I've been back though it's been pretty hectic. Work, school, internship, and trying to make time for yoga and surf. It hasn't been easy, I actually feel like I'm being pulled in a million directions and stretching myself thin. But still holding it all together... for now.

As for the blog, I have really missed posting but that doesn't mean I'm not cooking! Don't worry, I have several recipes banked up for when life allows me to publish them. Like now! Here is one of my favorite coleslaws; crunchy, tangy, and while it's cooling down in the rest of the country, still a refreshing dish for hot-as-always Honolulu.

sesame slaw

• 2 cloves garlic
• 1 tsp sesame oil
• 2 Tbsp rice vinegar
• 1 tsp honey
• 1 tsp Bragg's amino acids
• 1/2 head cabbage
• 3-4 green onions
• 1 cup fresh sugar snap peas
• 1 handful fresh cilantro
• 2 cuties (clementine or mandarin oranges)
• 2 Tbsp toasted sesame seeds

To prepare the dressing mix together the sesame oil, vinegar, honey, and Bragg's in a small jar. Peel the garlic and finely chop or press through a garlic press. Add to the jar, cover and shake until honey has dissolved. Set aside.

Trim and shred the cabbage, chop the green onions, peas, and cilantro. Toss together in a large salad bowl. Toast the sesame seeds in a dry pan on the stove top until golden brown and aromatic. Toss the salad with the dressing and top with sesame seeds and cut up cuties!

This salad is a great side dish but can be a whole meal when served with brown rice or topped with marinated tofu! Be creative and eat your veggies!

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sesame slaw

by almost vegan September-22-2017

fresh, crisp, and cooling

Ingredients

• 2 cloves garlic
• 1 tsp sesame oil
• 2 Tbsp rice vinegar
• 1 tsp honey
• 1 tsp Bragg's amimo acids
• 1/2 head green cabbage
• 3-4 green onions
• 1 cup sugar snap peas
• 1 handful cilantro
• 2 cuties
• 2 Tbsp toasted sesame seeds

Instructions

Mix together the sesame oil, vinegar, honey, and Bragg's in a small jar.Peel the garlic and finely chop or press through a garlic press.Add garlic to the jar, cover and shake until honey has dissolved, set aside.Trim and shred the cabbage, chop the green onions, peas, and cilantro.Toss together in a large salad bowl.Toast the sesame seeds in a dry pan on the stove top until golden brown and aromatic.Toss the salad with the dressing and top with sesame seeds and cut up cuties.

Details

Prep time: 15 mins Cook time: 2 mins Total time: 17 mins Yield: 4 servings