You’re going to love this new twist on an old-fashioned favorite coleslaw! Gone is the heavy creamy dressing. The mild character of green cabbage relaxes the middle of the body, aiding digestion and helping you manage stress. The deeply rooted energy of carrot will draw the essence of the dish deep into the body, providing strength. The cucumber cools and refreshes, and the spicy dressing moves your body’s energy and gives you sparkle.
Ingredients
Slaw
- 2 to 3 cups finely shredded green cabbage
- 1 carrot, finely julienned
- 12 to 15 snow peas, strings removed and left whole
- 1 small English cucumber, peeled, very thinly sliced
- ½ small head radicchio, finely shredded
- 2 to 3 fresh scallions, finely minced
Lemon-Spice Dressing
- 2 to 3 tablespoons extra-virgin olive oil
- 1 lemon juice
- 1 teaspoon champagne vinegar
- 1 teaspoon powdered mustard
- 1 teaspoon powdered ginger
- 1 teaspoon brown rice syrup
- ½ to 1 teaspoon white miso
- Small handful sliced almonds, lightly toasted, for serving
How to Make It
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To make the Slaw
- Bring a pot of lightly salted water to a boil and cook the cabbage until crisp-tender, about 1 minute. Drain well. Blanch the carrot in the same water, keeping it still crisp, about 30 seconds. Finally, cook the snow peas until bright green, about 1 minute.
- In a large mixing bowl, combine the cabbage, carrot, and snow peas with the cucumber, radicchio, and scallions. To make the Dressing
- Whisk together the olive oil, lemon juice, champagne vinegar, powdered mustard, powdered ginger, brown rice syrup, and miso until well combined. Adjust the seasonings to taste, making it a little sharper, sweeter, or spicier, depending on your preference.
- Mix the dressing into the vegetables and allow to stand for 10 to 15 minutes before serving to allow the flavors to develop. Just before serving, stir in the sliced, toasted almonds. Serve warm or chilled.
