10 minute asian slaw
This is my “I just back back from yoga and I’m crazy hungry” salad. It is also perfectly in season right now.
2 cup cabbage (red, savoy, green, napa whatver you like or a mix), thinly sliced
½ cup daikon radish, julienned
5 kale leaves, chiffonade
½ cup winter sqaush (i like delicata), grated
1 orange, juiced
2 teaspoon miso (i like south river brand dandelion leek)
1 tablespoon sesame seeds
1 teaspoon powdered kelp
2 teaspoon apple cider vinegar
cayenne pepper, to taste
nutritional yeast (optional, not raw), to taste
Combine cabbage, kale, daikon, and winter squash in a bowl. Whisk remaining ingredients together and pour over veggies. Massage together with your hands (or toss with tongs if your not into playing with your food) Dig In! This can be made in advance a few days but will get more liquid and less crunchy and the veggies release their water into the marinade.