ASIAN SLAW SALAD
Author: 
 
Ingredients
  • 8 carrots, grated
  • 1 red onion, sliced thinly
  • a dash of salt
  • 1 cup rice vinegar
  • boiling water
  • ⅓ cup coconut aminos (or soy sauce)
  • ¼ cup tablespoons sriracha
  • ⅓ cup sesame oil
  • 3 napa cabbage, sliced thinly
  • 1 cucumber, sliced thinly & quartered
  • 1 jalapeno, sliced thinly
  • 1 bundle cilantro
  • black sesame seeds
  • roasted chicken, shredded
Instructions
  1. Place carrots, red onions, and a dash of salt in a medium sized bowl and pour rice vinegar over top. Fill the rest of the bowl with boiling water. Allow to sit for 30 minutes to pickle vegetables and strain mostly, keeping some vinegar to mix in with salad.
  2. Make dressing by whisking or immersion blending coconut aminos, sriracha, sesame oil, and 3 tablespoons of rice vinegar.
  3. Toss cabbage, cucumbers, jalapeño, cilantro, pickled carrots, pickled red onions in dressing. Top with black sesame seeds.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/02/28/asian-chicken-coleslaw/