Black sesame Asian slaw with ginger cashew mayo

Black Sesame Asian Slaw with Ginger Cashew Mayo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

for slaw, slice cabbage with knife or mandolin slicer. Place in a large bowl with carrots and sprouts.

Step 2

For ginger cashew mayo, process ginger, garlic, and salt in a food processor until finely chopped. Then add cashews and processor into powder. Add lemon juice and processor, adding water as needed to make creamy "mayonnaise ". Toss with salad. Then add the scallions and sesame seeds and toss lightly.

Step 3

For slaw toppings, soak dry hijiki in about 1/4 cup filtered water, just enough to barely cover it. Set aside to rehydrate and soften for a few minutes.

Step 4

To serve, place salad onto four servings bowls, squeeze excess water from soaked hijiki, and use to top each slaw. Garnish with cilantro, and serve.

Step 5

Tossed slaw will keep for one day. Slaw mix will keep for two days, dressing will keep for four days, and slaw toppings will keep for two days in the fridge when each are stored separately.