This Asian slaw with daikon radish, cashews, mandarines, and baby mizuna (a delicious Japanese mustard green) has been a massive hit on my new summer S.O.U.P. Cleanse menu. The contrasting flavors of sweet citrus, peppery mustard greens, fragrant ginger, and umami soy sauce provide quite the sensory experience. If you are anything like me, then you are a sucker for a salad with a crunch, so these cashews will tie the slaw together for you.
Serves 4
Asian Vinaigrette Dressing:
1 bunch cilantro
1 inch of ginger, peel and thinly slice
1/4 cup rice wine vinegar
1/4 cup Tamari soy sauce
1 T honey
1/2 T sesame oil
1 clove of garlic
Zest and juice of two limes
1/2 cup of extra virgin olive oil
Salt to taste
Directions:
Place all ingredients into a blender except the olive oil and blend until combined. On low speed or with a stick blender. Add the olive oil slowly into the vinaigrette until it is fully incorporated Season with salt to taste
Asian Slaw Salad
2 cups red cabbage, chiffonade cut
2 cups Savoy cabbage, chiffonade cut
2/3 cup toasted cashews
4 each tangerines or mandarin oranges, peeled and broken into segments
1 small daikon radish, spiralized or julienne cut
4 cups baby or wild arugula
Directions:
Sat the cabbage the day before and leave it in the refrigerator overnight. Drain off excess water and rinse cabbage and pat dry. Combine cabbage daikon and arugula in a mixing bowl and dress with cilantro vinaigrette to your liking. Place into salad bowls and garnish with walnuts and mandarin orange
