- wombok cabbage - red cabbage - spring onions - snow peas - fresh minute
- dry roasted cashews - sesame seeds - fresh cilantro - Asian Dressing
Make the Asian style dressing.
Mix together tamari, sesame oil, garlic, ginger, honey and rice wine vinegar.
Add all salad ingredients to a large bowl.
Add the toasted sesame seeds, cashews, red cabbage, Wombok cabbage, fresh cilantro, snow peas and mint to a large salad bowl.
Pour Asian dressing over salad.
Drizzle as much or as little of the Asian dressing over the slaw as you like and toss to combine.
Serve the Asian Slaw.
Serve the Asian Slaw topped with fried onions, in a salad bowl. Serve alongside rice and your favorite protein.
Store leftover salad in an airtight container in the fridge for up to 3 days. If making ahead of time, dress just before serving.