Ingredients

The following ingredients have 8 Servings
  • 1 lb about 5 cups shredded cabbage*
  • 1 cup shredded carrots
  • 1 cup sliced scallions
  • 1 red bell pepper (thinly sliced (about 1 cup))
  • white or black sesame seeds (for topping)
  • 1 tablespoon grated ginger
  • 3 Tablespoons mayonnaise (I like avocado oil mayo, but vegan mayo works too)
  • 2 Tablespoons sesame oil (I like spicy sesame oil)
  • 2 Tablespoons low-sodium tamari (coconut aminos or soy sauce works too)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon mirin

Instruction

  • Toss together slaw ingredients in a large salad bowl.
  • Add all ingredients for the dressing into a blender and blend until smooth and creamy. Pour over slaw and toss to combine. Top with sesame seeds and serve. Slaw will keep for 4-5 days in the fridge.