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  • Mika Leon

Asian slaw-salad

Get ready to make the easiest salad that’s going to make you feel like a fancy chef. Now, take it from me…double the dressing recipe to stash ½ of it in the fridge for the rest of the week. This dressing is so good that I can (and have) drank it straight from the mason jar. The salad is very simple to make, you can shred your own cabbage and carrots or if you’re feeling lazy you can just buy the “coleslaw” mix in a bag (guilty of this too, I’m not judging). Some days I have it for dinner as an appetizer and other days I love to add some grilled chicken or tofu and make a quick salad for lunch. I also once put it in my fish tacos topped with a sriracha mayo I made at home, so so good!!! By now I guess you can see that I like making recipes that are versatile and I can keep making leftovers with, but that’s what it’s all about for me being that my schedule is so hectic like a lot of you guys!


For the dressing

  • 1/3 cup vegetable oil

  • 1/3 cup rice vinegar

  • 1 tbsp. maple syrup or honey, up to you!

  • 1 tbsp. sesame oil

  • 1 tbsp. Dijon mustard

  • 2 tbsp. soy sauce

  • About 1 tsp. of grated ginger

  • 1 tsp. toasted sesame seeds


  • ½ a head of green cabbage, shredded

  • ½ a head purple cabbage, shredded

  • 1 cup of grated carrots

  • Chopped Cilantro

  • 1 cup chopped, roasted & salted peanuts

  • 2 tbsp. toasted sesame seeds

1. Make your dressing: I like to make mine in a mason jar because it’s easy to store extra dressing in. Add all your dressing ingredients to your mason jar and shake shake shake until all ingredients are incorporated.

2. Now, in a large mixing bowl add all your salad ingredients and mix. Add your dressing and gently stir.

3. Plate your dressed salad and top it off with more chopped fresh herbs, peanuts and protein if you chose to add.

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