Thai Cabbage Slaw
 
 
Author:
Recipe type: Salad; Side Dish
Ingredients
  • 1 tbsp avocado oil
  • 1 leek, white and light green parts only, sliced thinly*
  • 10 oz package shredded purple cabbage
  • 10 oz package shredded carrots
  • 2 tbsp sesame seeds
  • ⅓ cup nut-free Thai sauce
Instructions
  1. Heat avocado oil in a large pan on medium flame. Sauté the leeks for about 3 minutes, until soft and slightly translucent.
  2. Add the cabbage and sauté for 2-3 minutes, stirring occasionally. You don't want the cabbage to lose its color.
  3. Remove from heat. Add the carrots and sesame seeds, tossing to combine.
  4. Pour over the dressing. Add more to taste.
  5. Store in a container in the fridge for up to 1 week. Add more dressing prior to serving if necessary.
Notes
*Make sure to wash the leek well after slicing it, to get rid of any sand.
Recipe by Lenses and Lentils at https://lensesandlentils.com/thai-cabbage-slaw/