MK’s Thai Coleslaw

I unabashedly ripped this recipe off of a former roommate and good friend of mine, who is a serious carnivore and an amazing cook. He’d probably shudder at the thought of it being meatless, (he included rotisserie chicken), but I think it’s amazing. Also, it’s ridiculously easy and super yummy. Cabbage is really good for you – it has anti-inflammatory benefits that can be felt immediately. Here’s a link for further info about how great cabbage is:

Hooray for Cabbage!

Ingredients (all organic):

(I get this stuff at the Whole Foods, usually)

1 container of shredded cabbage/carrots

2 Tbs sesame oil

1-2 Tbs rice vinegar

1 small jar of thai peanut sauce (GF/Vegan)

1 cup golden raisins

1 cup raw cashews

generous sprinklings of coconut aminos

honey or maple syrup to taste

Directions:

Mix it up, baby! Chill for about 20 minutes and enjoy. Serves 4-6, so half everything if you’re cooking for two or want some leftovers.

Tips: If you have leftovers or feel like having more of a meal, I recommend heating this up on the stove and serving it over brown rice. Also, feel free to spice this up with red pepper flakes! Enjoy!

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