- Wombok cabbage - Purple cabbage - Green onions - Snow peas - Cilantro
- Mint - Cashews - Sesame seeds - Fried shallots
Add ingredients to a bowl.
Add all of the Asian slaw ingredients to a bowl.
Make the Asian Dressing.
Whisk the ingredients together until the chia seeds begin to thicken. Continue whisking to avoid lumps.
Add the salad dressing to the Asian Slaw.
Pour the Asian Dressing over the slaw and toss to combine.
Serve topped with crispy fried shallots.
Store the leftovers in an airtight container in the fridge for up to 3 days. This salad is best served the day of dressing. If making ahead, leave the salad dressing off until ready to serve.