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Crunchy Asian Slaw with Ginger-Tahini Dressing

Andrea Bemis
  • minutes
  • Serves 4

INGREDIENTS

1

Beet, medium-sized

2

Carrots

1 cup

Cilantro

1 cup

Edamame, cooked

1 1/2 tbsp

Ginger

1

Jalapeno pepper

1/2 cup

Napa cabbage

1/2 cup

Peanuts

1/2 cup

Raisins

2 cups

Red cabbage

3

Scallions

1 tbsp

Lime juice, fresh

1 tbsp

Maple syrup, pure

2 tbsp

Tahini

1/4 cup

Tamari or soy sauce, low-sodium

1/2 tsp

Red pepper flakes

2 tbsp

Sesame seeds

1 tbsp

Rice wine vinegar

1/4 cup

Water