Asian Cole Slaw
Deliciously crisp and fresh tasting- make this and no one will know that there is anything “special” about this slaw other than it’s awesome taste.
1 small green cabbage, thinly sliced, or shredded (4CUPS)
1 carrot, grated
Salt
Dressing:
1/4c Extra Virgin Olive Oil
1T Hot Sesame Oil
3T Apple Cider Vinegar
2T Agave Nectar, or maple syrup
2t brown rice vinegar
1t ume vinegar
Salt and pepper to taste
2T toasted sesame seeds
In a large bowl, place the shredded cabbage and salt it generously, allow it to sit for several hours, even overnight with a plate on top. This will release the liquid in the cabbage, which you will drain out. This removes any bitterness and makes the cabbage more digestible and more tender.
After draining, add in the other ingredients and toss well. Serve chilled.
The Vegan Love Project 
What is the best way to shred the cabbage??
Hi Pat! I use a mandolin slicer which makes quick work of evenly shredding veggies with minimal clean up- I also love using my Cuisinart with the shredding blade… And then there is always a really sharp knife! XOE
Hot sesame oil really makes me want to make this…now!