Thai Cabbage Slaw
Author: Sara
Recipe type: Salad; Side Dish
- 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
- Heat avocado oil in a large pan on medium flame. Sauté the leeks for about 3 minutes, until soft and slightly translucent.
- Add the cabbage and sauté for 2-3 minutes, stirring occasionally. You don't want the cabbage to lose its color.
- Remove from heat. Add the carrots and sesame seeds, tossing to combine.
- Pour over the dressing. Add more to taste.
- Store in a container in the fridge for up to 1 week. Add more dressing prior to serving if necessary.
*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/
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