Stephanie and I love finding and creating recipes that taste fantastic, highlight healthy ingredients, and are easy to prepare. I found a variation of this Thai dressing online and decided to combine it with shredded veggies to make a “fall coleslaw.” It was so good the first time around, I immediately went out and got the ingredients to make it again.

I love the varying colors of red, orange and purple (think anti-oxidants folks)! The creamy dressing is packed with heart healthy fats from organic sesame oil and tahini, mixed with the perfect blend of ginger and lime, and just a small touch of honey.

The results? Simply divine.

thai coleslaw dressing_f

Thai Coleslaw
1 small head green or red cabbage
1 bell pepper (choose your color)
1 small to medium red onion
2 large carrots
5-6 large basil leaves, minced
1/4 cup tahini
1/4 cup unrefined organic cold pressed or toasted sesame oil
1 Tbs tamari
1 Tbs minced fresh ginger
juice from one lime
1/2 tsp honey (local or raw)

Shred or finely chop all veggies (i like to use my mini chop), and combine in a bowl with basil.
Process all dressing ingredients in blender or food processor until nice and smooth.
Combine dressing immediately with the veggies . . . before you start dipping in the spoon and taste testing one too many times. Trust me, it’s finger lickin’ good!!

This combines really well with leftover chicken, meat, shrimp, etc for an all-in-one salad. Great snack too.

 

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