A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is delicious alongside salmon, tofu or chicken or stuffed into tacos! A great way to add more veggies into your everyday meals. Added bonus: it is full of hormone balancing superfoods!

INGREDIENTS

• 7 oz shredded green cabbage
• 9 oz organic broccoli slaw
• 1/2 cup kimchi, chopped
• 1/4 cup pumpkin seeds (I love these)
• 2 tablespoons sesame seeds
• 1/4 cup scallions green parts only, thinly sliced
• 1/4 cup cilantro

Dressing:

• 2 tablespoons organic toasted sesame oil
• 3 tablespoons rice vinegar (or more!)
• 2 tablespoons light soy sauce (or use a gluten-free alternative, this is my favorite)
• ¼ teaspoon red pepper flakes

Instructions:

1. Place the shredded cabbage, broccoli slaw and kimchi in a large bowl.
2. Add the scallions and pumpkin seeds
3. In a small bowl mix the sesame oil, rice vinegar, soy sauce, and red pepper flakes.
4. Mix well with a large spoon.
5. Let the flavors meld for 30 minutes.
6. Mix again before serving and top with cilantro and sesame seeds!